Description
Indulgent Queso Chicken Enchiladas offer a creamy, cheesy twist on classic enchiladas, combining shredded chicken with a rich queso sauce for a comforting and flavorful weeknight dinner that’s quick and easy to prepare.
Ingredients
Scale
Filling
- 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)
Queso Sauce
- 16 oz Cubed Velveeta (consider reduced-fat cheese for a lighter option)
- 1 can Diced Tomatoes with Green Chilies (undrained)
Others
- 8 pieces Tortillas (choose corn, flour, or whole-wheat)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the enchiladas.
- Prepare Filling: In a bowl, combine the shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Mix thoroughly to evenly distribute all ingredients.
- Melt Queso Sauce: In a saucepan over medium-high heat, melt the cubed Velveeta cheese together with the undrained diced tomatoes with green chilies. Stir frequently until smooth and creamy.
- Assemble Enchiladas: Spoon about ½ to ¾ cup of the chicken mixture onto each tortilla, then roll them up burrito-style.
- Arrange in Dish: Place the rolled tortillas seam-side down in a 9×13-inch casserole dish, arranging them snugly in a single layer.
- Pour Queso Sauce: Evenly pour the melted queso sauce over the arranged enchiladas, making sure each is well covered.
- Bake: Bake the assembled dish in the preheated oven for 20–25 minutes, or until the enchiladas are hot, bubbly, and slightly golden on top.
Notes
- For a healthier alternative, substitute sour cream with Greek yogurt and use reduced-fat Velveeta.
- Adjust the spice level by omitting the green chilies or substituting jalapeños for more heat.
- Use rotisserie chicken to save time on shredding and cooking the chicken yourself.
- Whole wheat or corn tortillas can be used to suit dietary preferences.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Keywords: queso chicken enchiladas, chicken enchiladas, cheesy enchiladas, quick Mexican dinner, rotisserie chicken recipe
