Description

Creamy Queso Chicken Enchiladas offer a comforting and flavorful family dinner option. Tender shredded chicken combined with cheesy, spicy fillings is rolled in soft tortillas, topped with a luscious Velveeta cheese and diced tomato sauce, then baked to bubbly perfection. This easy recipe is perfect for busy weeknights and can be customized with different cheeses or proteins.

Ingredients

Scale

For the Filling

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)

For the Sauce

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)

For the Shell

8 tortillas (gluten-free tortillas available for gluten avoidance)

Instructions

Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the enchiladas.
Mix the filling: In a large bowl, combine shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Stir thoroughly until evenly mixed.
Melt the queso sauce: In a saucepan over medium-high heat, melt the Velveeta cheese together with the undrained diced tomatoes with green chilies, stirring occasionally until smooth and creamy.
Assemble the enchiladas: Lay each tortilla flat and place about ½ to ¾ cup of the chicken filling on it. Roll the tortilla tightly around the filling.
Arrange in casserole dish: Grease a 9×13-inch casserole dish and place the rolled enchiladas seam side down in the dish, arranging them snugly.
Pour sauce over enchiladas: Evenly pour the warm queso sauce over the arranged enchiladas, ensuring each one is coated.
Bake: Place the casserole dish in the oven and bake for 20 to 25 minutes until the sauce is bubbly and the enchiladas are heated through.

Notes

For a healthier alternative, substitute Greek yogurt for sour cream and use reduced-fat cheeses.
Adjust the heat by swapping canned green chilies for diced jalapeños or omitting them altogether.
Use gluten-free tortillas to make this recipe suitable for gluten-sensitive diets.
Shredded beef or turkey can replace chicken for variety.
Leftover queso sauce can be stored in the refrigerator and reheated gently on the stovetop.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Baking
Cuisine: Mexican

Keywords: Creamy Queso Chicken Enchiladas, easy family dinner, cheesy enchiladas, baked enchiladas, taco seasoning, Velveeta sauce