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Queso Chicken Enchilada Bake Recipe for Dinner
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Queso Chicken Enchilada Bake

This indulgent Tex-Mex casserole combines shredded chicken with a velvety queso cheese sauce and savory spices. Wrapped in soft tortillas and baked to perfection, the dish offers a comforting, restaurant-quality meal that is perfect for busy weeknights. The use of turkey bacon adds a delightful smoky depth without the need for traditional pork products, while the blend of Monterey Jack and sharp cheddar creates the ultimate melt.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: DINNER
Cuisine: Tex-Mex
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 3 cups shredded chicken
  • 8-10 tortillas
  • 16 ounces queso dip
  • 10 ounces red enchilada sauce
  • 2 cups shredded cheese blend (Monterey Jack and Cheddar)
  • 4 strips turkey bacon, cooked and crumbled
  • 1 tablespoon spice blend (cumin, garlic powder, onion powder)

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine the shredded chicken, 1 cup of the shredded cheese, spices, and 2 tablespoons of the enchilada sauce.
  3. Spread a thin layer of enchilada sauce across the bottom of a 9x13 inch baking dish.
  4. Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the prepared baking dish.
  5. Pour the remaining enchilada sauce over the rolled tortillas.
  6. Evenly distribute the queso dip over the top, followed by the remaining cup of shredded cheese and the crumbled turkey bacon.
  7. Bake for 30 minutes until the cheese is bubbly and slightly browned.
  8. Let rest for 5 minutes before serving.

Notes

You can use rotisserie chicken for a faster prep time. If the queso is too thick, thin it slightly with a tablespoon of milk before pouring. Store leftovers in an airtight container for up to 3 days.