Why Make This Recipe
Cheese Chicken Enchiladas Bake is a delicious and comforting dish that brings the flavors of Mexican cuisine right to your kitchen. It’s easy to prepare, making it perfect for busy weeknights or gatherings with family and friends. The combination of tender chicken, creamy cheese, and flavorful spices, all wrapped in warm tortillas, will surely satisfy everyone at the table. Plus, it’s a great way to use leftover chicken!
How to Make Cheese Chicken Enchiladas Bake
Ingredients:
- 5 burrito size flour tortillas
- 2.5 cups shredded chicken
- 0.5 packet taco seasoning
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped green chilies
- 10 ounces diced tomatoes with green chilies, undrained
- 1 pound queso blanco Velveeta, cubed
Directions:
- In a large mixing bowl, combine the shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Stir until well mixed, then set aside.
- In a saucepan over medium-high heat, add the cubed Velveeta and the undrained diced tomatoes with green chilies. Stir occasionally until the cheese is completely melted and smooth.
- Lay the tortillas on a flat surface. Spoon 1/2 to 3/4 cup of the chicken mixture into the center of each tortilla, spread slightly, and roll it up to form a burrito.
- Arrange the burritos side by side in a 9×13 casserole dish. Pour the warm queso evenly over the top of the burritos.
- Bake at 350°F for 20–25 minutes until heated through and bubbly. Serve hot and enjoy.
How to Serve Cheese Chicken Enchiladas Bake
Serve your Cheese Chicken Enchiladas Bake hot from the oven. You can garnish it with fresh cilantro, sliced avocado, or a dollop of sour cream for extra flavor. Pair it with a side salad or some Mexican rice for a complete meal.
How to Store Cheese Chicken Enchiladas Bake
If you have leftovers, allow them to cool completely, then cover the dish tightly with plastic wrap or aluminum foil. Store in the refrigerator for up to 3 days. You can also freeze portions for longer storage. Just make sure to wrap them well and keep them in an airtight container for up to 2 months.
Tips to Make Cheese Chicken Enchiladas Bake
- Make sure to use warm tortillas so they don’t crack when rolling.
- Feel free to adjust the amount of taco seasoning to your taste for spicier or milder enchiladas.
- You can substitute chicken with shredded beef or even black beans for a vegetarian version.
Variation
For a different twist, you could add other ingredients like corn, black olives, or even some diced bell peppers to the chicken mixture. This adds extra texture and flavor to the dish.
FAQs
-
Can I use cooked rotisserie chicken?
Yes! Using rotisserie chicken makes this recipe even easier and adds great flavor. -
Can I make this dish ahead of time?
Absolutely! You can prepare the enchiladas and store them in the fridge before baking. Just extend the baking time by a few minutes if they are cold from the fridge. -
What can I serve with Cheese Chicken Enchiladas Bake?
You can serve it with Mexican rice, beans, or a fresh salad to make it a complete meal.
Cheese Chicken Enchiladas Bake
Ingredients
Main Ingredients
- 5 pieces burrito size flour tortillas Use warm tortillas to prevent cracking.
- 2.5 cups shredded chicken You can use rotisserie chicken for convenience.
- 0.5 packet taco seasoning Adjust to taste for spicier or milder enchiladas.
- 1 cup sour cream Can substitute with Greek yogurt for a lighter version.
- 1 cup shredded cheddar cheese Feel free to mix up cheese varieties.
- 2 tablespoons chopped green chilies Adds flavor and mild heat.
- 10 ounces diced tomatoes with green chilies, undrained Combines well with queso.
- 1 pound queso blanco Velveeta, cubed Ensures a creamy sauce.
Instructions
Preparation
- In a large mixing bowl, combine the shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Stir until well mixed, then set aside.
- In a saucepan over medium-high heat, add the cubed Velveeta and the undrained diced tomatoes with green chilies. Stir occasionally until the cheese is completely melted and smooth.
- Lay the tortillas on a flat surface. Spoon 1/2 to 3/4 cup of the chicken mixture into the center of each tortilla, spread slightly, and roll it up to form a burrito.
Baking
- Arrange the burritos side by side in a 9×13 casserole dish. Pour the warm queso evenly over the top of the burritos.
- Bake at 350°F for 20–25 minutes until heated through and bubbly. Serve hot and enjoy.
