Description

Creamy Queso Chicken Enchiladas are a comforting and flavorful meal perfect for effortless family dinners. This dish features tender shredded chicken mixed with taco seasoning, sour cream, cheddar cheese, and green chilies, all wrapped in soft tortillas and covered in a rich, velvety queso sauce made from Velveeta cheese and diced tomatoes with green chilies. Baked until bubbly and golden, these enchiladas offer a deliciously creamy texture and a satisfying blend of savory and slightly spicy flavors.

Ingredients

Scale

For the Filling

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)

For the Sauce

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)

For the Shell

8 Tortillas (gluten-free tortillas available for gluten avoidance)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it is ready for baking the enchiladas.
Prepare the Filling: In a large bowl, combine the shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Mix well until all ingredients are evenly incorporated.
Make the Queso Sauce: In a saucepan over medium-high heat, melt the Velveeta cheese together with the undrained can of diced tomatoes and green chilies. Stir frequently until smooth and creamy.
Assemble the Enchiladas: Lay each tortilla flat and spoon about ½ to ¾ cup of the chicken filling onto the center. Roll each tortilla tightly around the filling.
Arrange in Casserole Dish: Lightly grease a 9×13 inch casserole dish. Place the rolled enchiladas seam side down in the dish, fitting them snugly together.
Pour Queso Sauce: Evenly pour the warm queso sauce over the enchiladas, making sure to cover them thoroughly.
Bake: Place the casserole dish in the preheated oven and bake for 20-25 minutes until the enchiladas are heated through and the sauce is bubbly.

Notes

You can substitute shredded chicken with shredded beef or turkey as preferred.
For a healthier option, use Greek yogurt instead of sour cream.
Monterey Jack or Pepper Jack cheese can add a mild or spicy twist in place of cheddar.
Diced jalapeños can be added if you prefer more heat in the filling.
Use gluten-free tortillas if you need a gluten-free version.
Cream cheese can be used instead of Velveeta cheese in the sauce, but the flavor and texture will be slightly different.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Baking
Cuisine: Mexican-American

Keywords: chicken enchiladas, creamy queso, family dinner, shredded chicken, baked enchiladas, easy Mexican recipe