Name: Indulgent Queso Chicken Enchiladas for Quick Weeknight Dinners Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 3 cups shredded chicken (rotisserie chicken recommended); 1 packet taco seasoning (or homemade for milder taste); 1 cup sour cream (Greek yogurt as a healthier alternative); 2 cups shredded cheddar cheese (or substitute Monterey Jack or pepper jack); 1 can chopped green chilies (optional; omit for milder flavor or use jalapeños for heat); 16 oz cubed Velveeta cheese (consider reduced-fat cheese for lighter option); 1 can diced tomatoes with green chilies (undrained); 8 pieces tortillas (corn, flour, or whole-wheat)

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Introduction

These Indulgent Queso Chicken Enchiladas are a comforting and flavorful dinner perfect for busy weeknights. Creamy, cheesy, and packed with tender chicken, they come together quickly with simple ingredients. Give your family a delicious meal they’ll ask for again and again.

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

Instructions

Step 1: Preheat the oven to 350°F (175°C).
Step 2: In a large bowl, mix together the 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 cubes with the undrained diced tomatoes with green chilies, stirring occasionally until smooth.
Step 4: Spoon ½ to ¾ cup of the chicken mixture onto each tortilla and roll them 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 sauce evenly over the enchiladas, covering them completely.
Step 7: Bake for 20–25 minutes, until the enchiladas are hot, bubbly, and golden on top.

Tips & Variations

For extra heat, add chopped jalapeños or a dash of hot sauce to the filling.
Swap the Velveeta for cream cheese and shredded cheese for a less processed option.
Use Greek yogurt instead of sour cream to add protein and reduce fat.
Leftover enchiladas can be topped with fresh cilantro, avocado, or a squeeze of lime for added brightness.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes until warmed through, or microwave individual servings for 1–2 minutes. For longer storage, freeze before baking and thaw overnight in the refrigerator before cooking.

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 make these enchiladas ahead of time?

Yes, you can assemble the enchiladas a few hours before baking. Keep them covered in the refrigerator and bake just before serving. They also freeze well unbaked for convenient future meals.

What can I use instead of Velveeta cheese?

If you prefer to avoid processed cheese, substitute with a mix of cream cheese and shredded cheeses like cheddar or Monterey Jack. This will still give you a creamy texture, though the flavor may be slightly different.