Name: Indulgent Queso Chicken Enchiladas for Quick Weeknight Dinners Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 3 cups Shredded Chicken (use rotisserie chicken for convenience); 1 packet Taco Seasoning (or homemade for milder taste); 1 cup Sour Cream (Greek yogurt can be a healthier alternative); 2 cups Shredded Cheddar Cheese (substitute with Monterey Jack or pepper jack); 1 can Chopped Green Chilies (omit for milder option or use jalapeños); 16 oz Cubed Velveeta (consider reduced-fat cheese for a lighter option); 1 can Diced Tomatoes with Green Chilies (undrained); 8 pieces Tortillas (choose corn, flour, or whole-wheat)

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Introduction

These indulgent queso chicken enchiladas are a perfect quick weeknight dinner that combines creamy cheese and tender chicken with a hint of spice. Easy to assemble and baked to bubbly perfection, they’re sure to become a family favorite.

Three rolled tortillas filled with light brown shredded chicken are arranged side by side on a white plate. A creamy melted white cheese sauce covers the tortillas, flowing slightly onto the plate, with some browned spots on the edges of the tortillas. On top, there is a pile of diced red tomatoes mixed with small bits of green cilantro, which is also sprinkled lightly over the cheese sauce. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups shredded chicken (use rotisserie chicken for convenience)
1 packet taco seasoning (or homemade for milder taste)
1 cup sour cream (Greek yogurt can be a healthier alternative)
2 cups shredded cheddar cheese (substitute with Monterey Jack or pepper jack)
1 can chopped green chilies (omit for milder option or use jalapeños)
16 oz cubed Velveeta (consider reduced-fat cheese for a lighter option)
1 can diced tomatoes with green chilies (undrained)
8 pieces tortillas (choose corn, flour, or whole-wheat)

Instructions

Step 1: Preheat the oven to 350°F (175°C).
Step 2: In a bowl, mix the shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies until well combined.
Step 3: Melt the cubed Velveeta cheese along with the undrained diced tomatoes with green chilies in a saucepan over medium-high heat, stirring until smooth.
Step 4: Spoon ½ to ¾ cup of the chicken mixture onto each tortilla and roll them up burrito-style.
Step 5: Arrange the rolled tortillas seam-side down in a 9×13-inch casserole dish.
Step 6: Pour the melted queso cheese sauce evenly over the top of the enchiladas.
Step 7: Bake for 20–25 minutes until the enchiladas are hot, bubbly, and golden on top.

Tips & Variations

For extra flavor, add chopped cilantro or a squeeze of lime juice to the chicken mixture.
Swap out Velveeta for a blend of cream cheese and shredded cheese for a homemade queso sauce.
Use mild or hot salsa instead of diced tomatoes with green chilies to adjust the spice level.
Top with sliced avocado, fresh tomatoes, or chopped green onions before serving for added freshness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or the oven at 350°F (175°C) until warmed through. These enchiladas can also be frozen; wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

How to Serve

The dish shows three rolled tortillas filled with a textured, light brown filling, lying side by side on a white square plate. They are covered with a smooth, melted, creamy white cheese sauce that drapes over the edges of the tortillas. On top in the center, there is a pile of finely diced red tomatoes mixed with small green herb pieces, adding fresh color. Additional green herbs are lightly sprinkled over the cheese sauce, creating a contrast against the smooth creaminess. The plate sits on a white marbled surface. 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. Just add a few extra minutes to the baking time if baking straight from the fridge.

Can I use a different type of chicken?

Absolutely! Leftover cooked chicken, grilled chicken breast, or even shredded rotisserie chicken all work well in this recipe.