Description

Creamy Queso Chicken Enchiladas combine tender shredded chicken with a rich, cheesy sauce for a comforting and effortless family dinner. This recipe features a flavorful blend of taco seasoning, sour cream, and cheddar cheese wrapped in soft tortillas, topped with a gooey Velveeta and tomato queso sauce, then baked to bubbly perfection. It’s a crowd-pleaser that can easily be customized with different meats or cheeses to suit your taste.

Ingredients

Scale

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)

Queso Sauce

1 package Velveeta Cheese
1 can Diced Tomatoes with Green Chilies (fresh tomatoes or tomato sauce can be used as alternatives)

Assembly

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

Instructions

Preparation: Preheat your oven to 350°F (175°C) to ensure it’s ready once the enchiladas are assembled.
Make the Filling: In a large bowl, combine the shredded chicken with taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Mix well to create a creamy, flavorful filling for the enchiladas.
Prepare the Queso Sauce: In a medium saucepan over medium-high heat, melt the Velveeta cheese along with the undrained diced tomatoes and green chilies. Stir frequently until smooth and creamy, forming the queso sauce.
Assemble Enchiladas: Lay each tortilla flat and scoop approximately ½ to ¾ cup of the chicken mixture onto the center. Roll each tortilla tightly to enclose the filling completely.
Arrange in Baking Dish: Lightly grease a 9×13-inch casserole dish and place the rolled enchiladas seam side down in the dish, fitting them snugly together.
Add Queso Sauce: Evenly pour the warm queso sauce over the top of the arranged enchiladas to fully cover them.
Bake: Place the casserole dish into the preheated oven and bake for 20-25 minutes, or until the enchiladas are heated through and the queso sauce is bubbly and slightly golden.

Notes

Substitute shredded beef or turkey in place of chicken for variety.
Greek yogurt is a healthier alternative to sour cream if desired.
Monterey Jack or Pepper Jack cheese can be used instead of cheddar for different flavor profiles.
For extra heat, use diced jalapeños instead of mild green chilies.
Gluten-free tortillas can be used to make this dish gluten-free.
Ensure enchiladas are placed seam side down to prevent unrolling during baking.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Baking
Cuisine: Mexican-American

Keywords: queso chicken enchiladas, creamy enchiladas, cheesy chicken enchiladas, easy family dinner, baked enchiladas, Mexican comfort food