Description
These Indulgent Queso Chicken Enchiladas are the perfect quick weeknight dinner, combining tender shredded chicken, creamy queso, and flavorful taco seasoning wrapped in warm tortillas and baked to bubbly perfection. Rich, cheesy, and comforting, this recipe is both easy to prepare and incredibly satisfying, making it a go-to meal for busy evenings.
Ingredients
Scale
Filling 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)
Queso Sauce
- 16 oz cubed Velveeta cheese (consider reduced-fat cheese for lighter option)
- 1 can diced tomatoes with green chilies (undrained)
Additional Ingredients
- 8 pieces tortillas (corn, flour, or whole-wheat)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the enchiladas.
- Prepare Filling: In a large bowl, combine the shredded chicken with taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Mix thoroughly to evenly distribute all ingredients, creating a flavorful and creamy filling.
- Melt Queso Sauce: In a medium saucepan over medium-high heat, melt the cubed Velveeta cheese along with the undrained diced tomatoes with green chilies, stirring frequently until smooth and combined to form a rich queso sauce.
- Assemble Enchiladas: Spoon about ½ to ¾ cup of the chicken mixture onto each tortilla. Roll the tortillas tightly into burrito-style rolls.
- Arrange in Baking Dish: Place the rolled tortillas seam-side down in a 9×13-inch casserole dish, fitting them snugly together.
- Top with Queso: Pour the melted queso sauce evenly over the rolled enchiladas, ensuring each one is generously covered for maximum flavor and cheesiness.
- Bake: Bake the enchiladas in the preheated oven for 20–25 minutes, or until the sauce is bubbly and the tops are golden and slightly crisp.
Notes
- For a lighter option, substitute Greek yogurt for sour cream and reduced-fat Velveeta cheese.
- Add jalapeños or omit green chilies to control the spice level according to your taste.
- Use rotisserie chicken to save time, or cook your own chicken breast and shred it.
- Leftover enchiladas can be refrigerated for 3-4 days and reheated in the oven or microwave.
- Top with fresh cilantro, diced onions, or avocado slices for added freshness and texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Keywords: chicken enchiladas, queso enchiladas, cheesy chicken casserole, quick weeknight dinners, Mexican inspired
