Name: Creamy Queso Chicken Enchiladas for Effortless Family Dinners Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 cups Shredded Chicken (Substitute with shredded beef or turkey if desired); 1 packet Taco Seasoning (store-bought or homemade); 1 cup Sour Cream (Greek yogurt can be used as a healthier substitute); 1 cup Shredded Cheddar Cheese (Monterey Jack or Pepper Jack for a spicy twist); 1 can Chopped Green Chilies (Diced jalapeños can be used for more heat); 1 package Velveeta Cheese; 1 can Diced Tomatoes with Green Chilies (undrained; fresh tomatoes or tomato sauce can be used instead); 8 Tortillas (use gluten-free tortillas if preferred)

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Introduction

Creamy Queso Chicken Enchiladas bring together tender shredded chicken and luscious cheese sauce for a comforting family dinner. This easy recipe is perfect for busy weeknights and can be customized to suit your taste.

A large enchilada sits on a white rectangular dish, layered with a soft, golden-brown tortilla that wraps around a filling of tender, cooked chicken pieces in a light orange sauce. The top layer is covered in melted, creamy white cheese that drapes over the edges, with strings of cheese stretching where a piece has been taken. On top of the cheese, there is a bright red layer of finely chopped fresh tomatoes and sprinkled green cilantro leaves. The dish rests on a white marbled surface, highlighting the rich colors and textures of the enchilada. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups shredded chicken (substitute with shredded beef or turkey if desired)
1 packet taco seasoning (store-bought or homemade)
1 cup sour cream (Greek yogurt can be used as a healthier substitute)
1 cup shredded cheddar cheese (Monterey Jack or Pepper Jack for a spicy twist)
1 can chopped green chilies (diced jalapeños can be used for more heat)
1 package Velveeta cheese (cream cheese can be used, though flavor may differ)
1 can diced tomatoes with green chilies (fresh tomatoes or tomato sauce can work as alternatives)
8 tortillas (gluten-free tortillas available for gluten avoidance)

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a large bowl, combine the shredded chicken, taco seasoning, sour cream, cheddar cheese, and chopped green chilies to make the filling.
Step 3: Melt the Velveeta cheese with the undrained diced tomatoes in a saucepan over medium-high heat, stirring until smooth.
Step 4: Place about ½ to ¾ cup of the chicken mixture on each tortilla, then roll them up tightly.
Step 5: Arrange the rolled enchiladas seam side down in a greased 9×13-inch casserole dish.
Step 6: Pour the warm queso sauce evenly over the enchiladas.
Step 7: Bake for 20-25 minutes until heated through and bubbly.

Tips & Variations

For a spicier dish, substitute diced jalapeños for the green chilies or use Pepper Jack cheese.
Use Greek yogurt instead of sour cream for a tangier, healthier option.
Try shredded beef or turkey in place of chicken for variety.
Gluten-free tortillas work well to suit dietary needs without compromising flavor.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350°F (175°C) until warmed through, or microwave individual portions for 1-2 minutes.

How to Serve

A large enchilada is laid on a white rectangular plate, filled with chunks of cooked chicken and covered in a thick, creamy layer of melted white cheese that drapes over the edges, oozing slightly onto the plate. The top is garnished with a generous layer of finely chopped bright red tomatoes and scattered green cilantro leaves, adding fresh color contrast. The enchilada itself is golden brown with visible sauce mixed into the chicken filling, creating a rich texture. The plate rests on a background with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas and refrigerate them covered for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from cold.

Can I freeze these enchiladas?

Absolutely. Freeze the assembled enchiladas in a freezer-safe dish before baking for up to 2 months. Thaw overnight in the fridge before baking as directed.