Name: Creamy Queso Chicken Enchiladas for Effortless Family Dinners Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
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 (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)

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Introduction

Creamy Queso Chicken Enchiladas are a comforting and flavorful dinner perfect for busy weeknights. Packed with tender chicken, cheesy goodness, and a rich queso sauce, this dish is sure to become a family favorite. It’s easy to prepare and bakes to bubbly perfection every time.

A large burrito rests on a white rectangular plate with three visible layers, starting with a soft, golden-brown tortilla wrapping the filling of cooked chicken pieces mixed with a creamy, light orange sauce. The burrito is covered with a thick, melted layer of white cheese that drapes over the edges with a glossy and smooth texture. On top of the cheese sits a generous pile of finely chopped bright red tomatoes mixed with small green cilantro leaves, adding fresh color and texture. The plate is set on a white marbled surface. 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)
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 but flavor will differ)
1 can Diced Tomatoes with Green Chilies (fresh tomatoes or tomato sauce as alternatives)
8 Tortillas (gluten-free tortillas available for gluten avoidance)

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a large bowl, combine shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Mix well to create the filling.
Step 3: In a saucepan over medium-high heat, melt the Velveeta cheese together with the undrained diced tomatoes and green chilies until smooth and creamy.
Step 4: Lay each tortilla flat and scoop about ½ to ¾ cup of the chicken mixture onto it. Roll the tortilla tightly around 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, covering them completely.
Step 7: Bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the sauce is bubbly.

Tips & Variations

For extra heat, add diced jalapeños to the filling or use Pepper Jack cheese instead of cheddar.
Substitute shredded beef or turkey for chicken to change up the protein.
Use Greek yogurt in place of sour cream for a lighter, tangier filling.
Try gluten-free tortillas if you need to avoid gluten.
If cream cheese is used instead of Velveeta, add a little milk when melting to achieve a smoother sauce.

Storage

Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through, or cover with foil and reheat in the oven at 350°F (175°C) for about 15 minutes.

How to Serve

A large burrito sits in a white rectangular dish on a white marbled texture. The burrito has a soft, light brown tortilla as the base layer, filled with a mix of cooked chicken and sauce visible at the edges. Melted white cheese covers the entire top of the burrito, dripping down the sides in gooey strings. On top of the cheese, there is a layer of finely chopped fresh red tomatoes scattered across the center. Green chopped cilantro is sprinkled over the cheese and tomatoes, adding a slight contrast in color. The dish looks warm and cheesy with fresh, bright toppings. 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, assemble the enchiladas and sauce in the casserole dish, then cover and refrigerate for up to 24 hours before baking.

Can I freeze the enchiladas?

Absolutely. Wrap the assembled dish tightly with foil and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.