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

Scale

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