Description
Queso Chicken Enchiladas are a quick and cheesy Mexican-inspired dinner perfect for busy weeknights. Tender shredded chicken is blended with classic taco seasonings, sour cream, cheddar cheese, and green chilies, then rolled into warm tortillas. Smothered in a creamy Velveeta queso sauce with diced tomatoes and baked until bubbly, these enchiladas offer a comforting and flavorful meal that can be ready in under an hour.
Ingredients
Filling
- 4 burrito size flour tortillas (corn tortillas can also be used, warmed first)
- 2 cups shredded chicken (rotisserie chicken preferred for quick prep)
- 1 packet taco seasoning (homemade or store-bought)
- 1 cup sour cream (Greek yogurt can be substituted)
- 1 cup shredded cheddar cheese (optional: mix with Monterey Jack for extra creaminess)
- 1 can chopped green chilies (adjust to heat preference)
Sauce
- 16 oz Queso Blanco Velveeta, cubed
- 1 can diced tomatoes with green chilies (undrained)
Instructions
- Prepare the Filling: In a large mixing bowl, combine the shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Stir thoroughly until all ingredients are well mixed and the chicken is evenly coated with the creamy mixture.
- Make the Queso Sauce: Place the cubed Velveeta queso and the undrained diced tomatoes with green chilies into a medium saucepan over medium-high heat. Stir continuously until the cheese has fully melted and the sauce is smooth and combined, creating a rich queso sauce.
- Assemble the Enchiladas: Lay the tortillas flat on a clean surface. Spoon about ½ to ¾ cup of the chicken filling onto each tortilla, then roll each tortilla tightly and place them seam-side down in a greased baking dish to prevent unrolling during baking.
- Pour Sauce Over Enchiladas: Evenly distribute the prepared queso sauce over the rolled enchiladas, ensuring each one is fully covered for maximum flavor and moisture.
- Bake: Preheat your oven to 350°F (175°C). Place the baking dish in the oven and bake the enchiladas for 20 to 25 minutes, or until the sauce is bubbly and the dish is heated through.
- Serve: Remove from the oven and let the enchiladas cool slightly. Serve hot with side dishes like Spanish rice or a fresh crisp salad for a complete meal.
Notes
- For a healthier alternative, substitute sour cream with Greek yogurt.
- Use rotisserie chicken to save time on shredding and cooking chicken.
- You can swap flour tortillas for corn tortillas—just warm them before assembling to prevent cracking.
- Adjust the amount of green chilies according to your desired spice level.
- To add extra flavor, consider sprinkling additional cheddar or Monterey Jack cheese on top before baking.
