Name: Creamy Queso Chicken Enchiladas for Effortless Family Dinners Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican-American
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 the 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)

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Introduction

Creamy Queso Chicken Enchiladas are a comforting and flavorful dish perfect for easy family dinners. Packed with tender shredded chicken, cheesy sauce, and a hint of spice, they come together quickly and satisfyingly. This recipe promises a creamy, cheesy bite that everyone will love.

A large burrito rests on a white rectangular plate with three visible layers, starting with a soft, golden-brown tortilla wrapping the filling of cooked chicken pieces mixed with a creamy, light orange sauce. The burrito is covered with a thick, melted layer of white cheese that drapes over the edges with a glossy and smooth texture. On top of the cheese sits a generous pile of finely chopped bright red tomatoes mixed with small green cilantro leaves, adding fresh color and texture. The plate is set on a white marbled surface. 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 the 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, mix together the shredded chicken, taco seasoning, sour cream, cheddar cheese, and chopped green chilies until well combined.
Step 3: In a saucepan over medium-high heat, melt the Velveeta cheese with the undrained diced tomatoes and green chilies, stirring until smooth and heated through.
Step 4: Spoon about ½ to ¾ cup of the chicken mixture onto each tortilla laid flat, then roll them up tightly.
Step 5: Arrange the rolled enchiladas seam side down in a greased 9×13 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 extra flavor, add a sprinkle of fresh cilantro or sliced green onions before serving.
Use Monterey Jack or Pepper Jack cheese in the filling for a milder or spicier variation.
Try substituting shredded turkey or beef instead of chicken for a different twist.
To reduce calories, swap sour cream for Greek yogurt and use reduced-fat cheese options.
Gluten-free tortillas make this dish accessible for those with gluten intolerance.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes until warmed through, or microwave individual portions until hot. For longer storage, the enchiladas can be frozen before baking; thaw overnight in the fridge and bake as directed.

How to Serve

A large burrito sits in a white rectangular dish on a white marbled texture. The burrito has a soft, light brown tortilla as the base layer, filled with a mix of cooked chicken and sauce visible at the edges. Melted white cheese covers the entire top of the burrito, dripping down the sides in gooey strings. On top of the cheese, there is a layer of finely chopped fresh red tomatoes scattered across the center. Green chopped cilantro is sprinkled over the cheese and tomatoes, adding a slight contrast in color. The dish looks warm and cheesy with fresh, bright toppings. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can assemble the enchiladas a day in advance and keep them covered in the fridge. Add the queso sauce and bake just before serving for fresh, hot enchiladas.

Is Velveeta necessary for the queso sauce?

Velveeta melts smoothly to create the creamy queso, but you can substitute cream cheese or a blend of cheeses if preferred. Keep in mind that texture and flavor may vary slightly with substitutions.