Description
Creamy Queso Chicken Enchiladas offer a rich and comforting Mexican-inspired meal that’s perfect for effortless family dinners. Featuring tender shredded chicken mixed with flavorful taco seasoning, sour cream, cheddar cheese, and green chilies, these enchiladas are smothered in a velvety Velveeta queso sauce and baked to bubbly perfection. This recipe is customizable with easy substitutions and delivers satisfying layers of creamy, cheesy goodness in every bite.
Ingredients
Scale
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)
Queso Sauce
- 1 package Velveeta Cheese
- 1 can Diced Tomatoes with Green Chilies (undrained; fresh tomatoes or tomato sauce can be used instead)
Assembly
- 8 Tortillas (use gluten-free tortillas if preferred)
Instructions
- Preparation: Gather all ingredients and preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature for baking the enchiladas.
- Make the Filling: In a large bowl, combine the shredded chicken with taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Mix thoroughly until all ingredients are well incorporated to create a flavorful filling.
- Prepare the Queso Sauce: Place the Velveeta cheese and the undrained can of diced tomatoes with green chilies in a saucepan over medium-high heat. Stir continuously until the cheese melts completely and the mixture becomes a smooth, creamy sauce.
- Assemble the Enchiladas: Lay each tortilla flat and place about ½ to ¾ cup of the chicken filling onto the center. Roll the tortilla tightly to enclose the filling.
- Arrange in Baking Dish: Grease a 9×13-inch casserole dish and arrange the rolled enchiladas seam side down in the dish, packing them snugly side by side.
- Top with Queso Sauce: Pour the warm queso sauce evenly over the enchiladas, ensuring they are fully covered with the creamy cheese mixture.
- Bake: Place the casserole dish in the preheated oven and bake for 20 to 25 minutes until the enchiladas are heated through and the sauce is bubbly.
Notes
- You can substitute shredded chicken with shredded beef or turkey based on your preference.
- For a healthier alternative, replace sour cream with Greek yogurt.
- Monterey Jack or Pepper Jack cheeses can be used instead of cheddar for different flavor profiles.
- Diced jalapeños can replace chopped green chilies for extra heat.
- Gluten-free tortillas can be used to make this dish gluten-free.
- If Velveeta is unavailable, cream cheese can be tried, but the flavor and texture will differ.
- Fresh tomatoes or tomato sauce are suitable substitutes for canned diced tomatoes with green chilies.
- Ensure tortillas are rolled tightly to avoid filling spilling during baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Keywords: Creamy Queso Chicken Enchiladas, Mexican Enchiladas, Cheesy Chicken Enchiladas, Easy Family Dinner, Velveeta Queso Enchiladas
