Description

This Indulgent Queso Chicken Enchiladas recipe is perfect for quick weeknight dinners, combining shredded chicken with creamy melted Velveeta cheese and flavorful spices. Wrapped in warm tortillas and baked to bubbly perfection, this dish is both comforting and satisfying with a deliciously cheesy and mildly spicy filling.

Ingredients

Scale

Filling

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)

Queso Sauce

16 oz Cubed Velveeta (consider reduced-fat cheese for a lighter option)
1 can Diced Tomatoes with Green Chilies (undrained)

Assembly

8 pieces Tortillas (choose corn, flour, or whole-wheat)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the enchiladas.
Prepare Filling: In a large bowl, mix together the shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies until well combined, forming a creamy and flavorful filling.
Melt Queso Sauce: Place the cubed Velveeta and undrained diced tomatoes with green chilies in a saucepan over medium-high heat. Stir occasionally until the cheese is fully melted and the mixture is smooth, creating a rich queso sauce.
Fill Tortillas: Spoon about ½ to ¾ cup of the chicken mixture onto each tortilla. Roll them up burrito-style, ensuring the filling is well enclosed.
Arrange in Casserole Dish: Place the rolled tortillas seam-side down in a 9×13-inch casserole dish, fitting them snugly side by side.
Pour Queso Sauce: Evenly pour the melted queso sauce over the arranged enchiladas, coating them completely.
Bake: Bake in the preheated oven for 20–25 minutes, or until the enchiladas are hot, bubbly, and the cheese on top is golden and slightly crispy.

Notes

Using rotisserie chicken helps save prep time and adds great flavor.
For a milder dish, omit the green chilies or use mild versions; for more heat, add jalapeños.
Substitute Greek yogurt for sour cream to reduce fat content.
Choose your preferred tortillas (corn, flour, or whole wheat) based on dietary preferences.
Leftovers keep well in the refrigerator for up to 3 days, and can be reheated in the oven or microwave.

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

Keywords: chicken enchiladas, queso enchiladas, quick weeknight dinner, cheesy chicken recipe, baked enchiladas