Creamy Queso Chicken Enchiladas – Effortless Family Dinner

This recipe is a total crowd-pleaser. It strikes that perfect balance between "comfort food" and "minimal effort," especially since it uses a few clever shortcuts like rotisserie chicken and store-bought queso.

Here is how to pull together these Creamy Queso Chicken Enchiladas for a stress-free weeknight meal.

The Game Plan

Prep time: 15 minutes

Cook time: 20–25 minutes

Servings: 4–6 people

What You’ll Need

Ingredient Quantity Note

Cooked Chicken 3 cups Shredded (Rotisserie is best!)

Flour Tortillas 8–10 medium Soft taco size

White Queso Dip 1 jar (15 oz) Your favorite brand (Tostitos, Pancho's, etc.)

Salsa Verde 1 cup Mild or medium

Shredded Cheese 2 cups Monterey Jack or Mexican Blend

Sour Cream ½ cup Adds extra creaminess to the sauce

Diced Green Chiles 1 small can (4 oz) Optional, for a little kick

Simple Instructions

Prep the Filling: In a large bowl, mix the shredded chicken, diced green chiles, and ½ cup of the shredded cheese. Stir in 2 tablespoons of the queso dip just to bind it together.

Make the Queso Sauce: In a separate bowl, whisk together the remaining queso dip, salsa verde, and sour cream. This creates a tangy, velvety sauce that won't dry out in the oven.

Assemble: Pour about ¼ cup of the sauce into the bottom of a 9x13 baking dish. Place a generous scoop of chicken mixture into each tortilla, roll tightly, and place seam-side down in the dish.

Top and Bake: Pour the remaining sauce over the center of the enchiladas. Sprinkle the rest of the shredded cheese on top.

Cook: Bake at 375°F (190°C) for 20–25 minutes, or until the cheese is bubbly and starting to golden.

Pro-Tips for Success

The Tortilla Trick: If your tortillas feel stiff, microwave them between damp paper towels for 30 seconds before rolling. This prevents them from cracking.

Toppings Matter: Serve these with fresh cilantro, pickled jalapeños, or a squeeze of lime to cut through the richness of the cheese.

Make it Ahead: You can assemble these in the morning, cover with foil, and keep them in the fridge. Just add 5–10 minutes to the bake time if they are cold from the refrigerator.