Description
These Indulgent Queso Chicken Enchiladas are the perfect quick weeknight dinner, featuring tender shredded chicken mixed with creamy cheese and spices, rolled in warm tortillas, and baked in a rich, cheesy queso sauce until bubbly and golden. A comforting Tex-Mex favorite that’s simple to prepare and packed with flavor.
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)
Assembly
- 8 pieces Tortillas (choose corn, flour, or whole-wheat)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to prepare for baking the enchiladas.
- Mix Filling: In a large bowl, combine the shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Stir well to ensure all ingredients are evenly incorporated, creating a flavorful filling mixture.
- Melt Queso Sauce: In a saucepan over medium-high heat, melt the cubed Velveeta cheese along with the undrained diced tomatoes with green chilies. Stir frequently until the cheese is completely melted and the sauce is smooth and creamy.
- Fill Tortillas: Spoon about ½ to ¾ cup of the chicken filling mixture onto each tortilla. Roll each tortilla tightly burrito-style to enclose the filling.
- Arrange Enchiladas: Place the rolled tortillas seam-side down in a 9×13-inch casserole dish, fitting them snugly side by side.
- Pour Queso Sauce: Evenly pour the melted queso sauce over the top of the enchiladas, ensuring all are generously covered.
- Bake: Bake in the preheated oven for 20 to 25 minutes, or until the enchiladas are hot throughout, bubbling around the edges, and the tops are slightly golden.
Notes
- You can substitute Greek yogurt for sour cream to reduce fat content.
- For a milder dish, omit the chopped green chilies or use mild green chilies instead of jalapeños.
- Use reduced-fat Velveeta or a different melting cheese for a lighter queso sauce.
- Corn, flour, or whole-wheat tortillas can be used based on preference.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Tex-Mex
Keywords: Queso Chicken Enchiladas, Cheesy Enchiladas, Easy Enchilada Recipe, Weeknight Dinner, Tex-Mex Chicken, Comfort Food
