Queso Chicken Enchiladas Recipe
Introduction
Queso Chicken Enchiladas are a delicious twist on classic enchiladas, packed with creamy cheese and flavorful shredded chicken. This easy recipe combines tender chicken, melty queso, and a touch of spice for a comforting meal the whole family will love.
Ingredients
- 5 Burrito size flour tortillas
- 2 ½ cups shredded chicken
- ½ packet taco seasoning
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped green chilies
- 10 ounces diced tomatoes with green chilies (undrained)
- 1 pound Queso Blanco Velveeta, cubed
Instructions
- Step 1: In a large mixing bowl, combine the shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Stir until well mixed, then set aside.
- Step 2: In a saucepan over medium-high heat, add the cubed Velveeta and the undrained diced tomatoes with green chilies. Stir occasionally until the cheese is completely melted and smooth.
- Step 3: Lay the tortillas flat on a clean surface. Spoon about ½ to ¾ cup of the chicken mixture into the center of each tortilla. Spread slightly and roll up to form burritos. Repeat until all tortillas are filled.
- Step 4: Arrange the filled burritos side by side in a 9×13-inch casserole dish.
- Step 5: Pour the warm queso sauce evenly over the top of the burritos.
- Step 6: Bake at 350°F for 20–25 minutes, until heated through and bubbly. Serve hot and enjoy!
Tips & Variations
- For extra spice, add a pinch of cayenne pepper or use a spicy taco seasoning blend.
- Substitute cooked rotisserie chicken to save time.
- Try adding black beans or corn to the chicken mixture for added texture and flavor.
- Use gluten-free tortillas if preferred.
Storage
Store leftover enchiladas covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through or microwave individual portions for about 1-2 minutes. For longer storage, freeze the unbaked enchiladas before adding queso sauce, then bake when ready.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe ahead of time?
Yes, you can assemble the enchiladas in the casserole dish a day ahead and refrigerate. Add the queso sauce just before baking to keep the tortillas from getting soggy.
What can I use if I don’t have Velveeta?
You can substitute with a good melting cheese like Monterey Jack combined with cream cheese and a splash of milk to create a smooth queso sauce.
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Queso Chicken Enchiladas Recipe
- Total Time: 45 minutes
- Yield: 5 servings 1x
Description
This Queso Chicken Enchiladas recipe offers a creamy, cheesy twist on traditional enchiladas by combining shredded chicken, taco seasoning, sour cream, and cheeses, all smothered in a rich queso blanco and diced tomato sauce. Baked to bubbly perfection, these enchiladas are a comforting and flavorful meal perfect for family dinners or casual gatherings.
Ingredients
Filling
- 5 Burrito Size Flour Tortillas
- 2 ½ cup Shredded Chicken
- ½ Packet Taco Seasoning
- 1 cup Sour Cream
- 1 cup Cheddar Cheese (shredded)
- 2 tablespoons Chopped Green Chilies
Sauce
- 10 ounces Diced Tomatoes with Green Chilies (undrained)
- 1 pound Queso Blanco Velveeta (cubed)
Instructions
- Prepare the filling: In a large mixing bowl, combine the shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Mix thoroughly until all ingredients are evenly incorporated, then set aside.
- Melt the queso sauce: In a saucepan over medium-high heat, add the cubed Velveeta and the undrained can of diced tomatoes with green chilies. Stir occasionally until the cheese has fully melted into a smooth, creamy sauce.
- Assemble the enchiladas: Lay the flour tortillas flat on a clean surface. Spoon about ½ to ¾ cup of the chicken mixture into the center of each tortilla, spreading it slightly. Roll each tortilla tightly to form a burrito-like shape. Repeat until all tortillas are filled.
- Arrange in casserole dish: Place the rolled tortillas seam-side down side by side in a 9×13 inch casserole dish, ensuring they fit snugly.
- Add queso sauce: Pour the warm queso sauce evenly over the assembled enchiladas, making sure each is well-coated.
- Bake: Preheat your oven to 350°F (175°C). Bake the enchiladas for 20 to 25 minutes, or until heated through and the queso sauce is bubbly and lightly golden. Serve immediately while hot and enjoy.
Notes
- You can substitute the Velveeta queso blanco with any good quality melting white cheese if desired.
- For a spicier kick, add extra chopped green chilies or a splash of hot sauce to the chicken mixture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
- To save time, use pre-cooked rotisserie chicken shredded for the filling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Keywords: Queso chicken enchiladas, cheesy enchiladas, easy chicken enchilada recipe, baked enchiladas, queso blanco enchiladas
