Name: Creamy Queso Chicken Enchiladas for Effortless Family Dinners Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican-American
Ingredients: 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); 1 package Velveeta Cheese; 1 can Diced Tomatoes with Green Chilies (fresh tomatoes or tomato sauce can be used as alternatives); 8 Tortillas (gluten-free tortillas available for gluten avoidance)

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Introduction

Creamy Queso Chicken Enchiladas are a deliciously comforting meal perfect for busy weeknights. This recipe combines tender shredded chicken with a rich, cheesy sauce for an effortless family dinner everyone will enjoy.

A large enchilada sits on a white rectangular dish, layered with a soft, golden-brown tortilla that wraps around a filling of tender, cooked chicken pieces in a light orange sauce. The top layer is covered in melted, creamy white cheese that drapes over the edges, with strings of cheese stretching where a piece has been taken. On top of the cheese, there is a bright red layer of finely chopped fresh tomatoes and sprinkled green cilantro leaves. The dish rests on a white marbled surface, highlighting the rich colors and textures of the enchilada. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups shredded chicken (substitute with shredded beef or turkey if desired)
1 packet taco seasoning (store-bought or homemade for convenience)
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)
1 package Velveeta cheese (cream cheese can be used, though the flavor may differ)
1 can diced tomatoes with green chilies (fresh tomatoes or tomato sauce can work as alternatives)
8 tortillas (gluten-free tortillas available for gluten avoidance)

Instructions

Step 1: Preheat the oven to 350°F (175°C).
Step 2: In a large bowl, mix together the shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies until well combined.
Step 3: In a saucepan over medium-high heat, melt the Velveeta cheese together with the undrained diced tomatoes with green chilies, stirring until smooth.
Step 4: Lay each tortilla flat and scoop about ½ to ¾ cup of the chicken mixture onto it. Roll the tortilla up tightly to enclose the filling.
Step 5: Arrange the rolled enchiladas seam side down in a greased 9×13 inch casserole dish.
Step 6: Pour the warm queso sauce evenly over the enchiladas.
Step 7: Bake for 20 to 25 minutes, until heated through and bubbly.

Tips & Variations

For a spicier version, substitute diced jalapeños for the green chilies and use Pepper Jack cheese instead of cheddar.
Use Greek yogurt instead of sour cream for a lighter, protein-rich option.
Try shredded turkey or beef as an alternative to chicken for a different flavor profile.
Gluten-free tortillas can be used to make this recipe suitable for gluten-sensitive family members.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven until heated through, about 15 minutes. You can also microwave individual portions, covering loosely, for 1 to 2 minutes or until hot.

How to Serve

A large enchilada is laid on a white rectangular plate, filled with chunks of cooked chicken and covered in a thick, creamy layer of melted white cheese that drapes over the edges, oozing slightly onto the plate. The top is garnished with a generous layer of finely chopped bright red tomatoes and scattered green cilantro leaves, adding fresh color contrast. The enchilada itself is golden brown with visible sauce mixed into the chicken filling, creating a rich texture. The plate rests on a background with a white marbled texture. 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 prepare the queso sauce in advance, then refrigerate them covered before baking. Bake as directed when ready to serve.

What can I use if I don’t have Velveeta cheese?

Cream cheese can be used as a substitute, though the texture and flavor of the sauce will be slightly different. Melt it gently with the diced tomatoes and chilies to create a creamy sauce.