Name: Indulgent Queso Chicken Enchiladas for Quick Weeknight Dinners Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican-American
Ingredients: 3 cups Shredded Chicken (use rotisserie chicken for convenience); 1 packet Taco Seasoning (or homemade for milder taste); 1 cup Sour Cream (Greek yogurt can be a healthier alternative); 2 cups Shredded Cheddar Cheese (substitute with Monterey Jack or pepper jack); 1 can Chopped Green Chilies (omit for milder option or use jalapeños); 16 oz Cubed Velveeta (consider reduced-fat cheese for a lighter option); 1 can Diced Tomatoes with Green Chilies (undrained); 8 pieces Tortillas (choose corn, flour, or whole-wheat)

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Introduction

Indulgent Queso Chicken Enchiladas make a perfect quick weeknight dinner that’s both comforting and flavorful. Packed with creamy cheese, seasoned chicken, and a touch of spice, this dish is sure to satisfy your cravings in no time.

Three rolled tortillas filled with brown shredded chicken sit side by side on a white square plate. They are covered with a smooth layer of melted white cheese sauce that drips down the sides, blending slightly with a light orange sauce underneath. On top of the cheese, there is a small pile of red diced tomatoes mixed with small green chopped herbs, sprinkled over the dish, adding bright colors. The edges of the tortillas show a slight toasted brown texture, and the plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups shredded chicken (use rotisserie chicken for convenience)
1 packet taco seasoning (or homemade for milder taste)
1 cup sour cream (Greek yogurt can be a healthier alternative)
2 cups shredded cheddar cheese (substitute with Monterey Jack or pepper jack)
1 can chopped green chilies (omit for milder option or use jalapeños)
16 oz cubed Velveeta (consider reduced-fat cheese for a lighter option)
1 can diced tomatoes with green chilies (undrained)
8 pieces tortillas (choose corn, flour, or whole-wheat)

Instructions

Step 1: Preheat the oven to 350°F (175°C).
Step 2: In a bowl, mix 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 and green chilies, stirring until smooth.
Step 4: Spoon ½ to ¾ cup of the chicken mixture into each tortilla and roll up burrito-style.
Step 5: Arrange the rolled tortillas seam side down in a 9×13-inch casserole dish.
Step 6: Pour the melted queso mixture evenly over the enchiladas.
Step 7: Bake for 20–25 minutes until the enchiladas are hot, bubbly, and slightly golden on top.

Tips & Variations

For a lighter version, substitute sour cream with Greek yogurt and use reduced-fat Velveeta or cheddar cheese.
Try adding black beans or corn to the chicken mixture for extra texture and flavor.
For a spicier kick, include fresh jalapeños or a splash of hot sauce in the filling.
Use corn tortillas for a gluten-free option or flour tortillas for a softer texture.

Storage

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

How to Serve

Three rolled tortillas filled with a light brown chicken mixture are tightly placed side by side on a white square plate. The tortillas are covered completely with a thick layer of melted white cheese sauce that drips slightly onto the plate. On top of the cheese sauce, there is a pile of finely chopped bright red tomatoes mixed with fresh green cilantro leaves, which are also sprinkled lightly over the cheese. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these enchiladas ahead of time?

Yes, you can assemble the enchiladas a few hours ahead and keep them covered in the refrigerator. Just add the queso topping and bake right before serving.

Can I make this recipe dairy-free?

To make a dairy-free version, substitute the cheeses and sour cream with dairy-free alternatives and choose a plant-based cheese that melts well. The flavor will be slightly different but still delicious.