Indulgent Queso Chicken Enchiladas for Quick Weeknight Dinners Recipe

Introduction

These indulgent queso chicken enchiladas are perfect for quick weeknight dinners that feel like a special treat. Packed with creamy cheese, tender chicken, and a hint of spice, they come together fast and satisfy every craving.

Ingredients

• 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)
• 16 oz cubed Velveeta (consider reduced-fat cheese for a lighter option)
• 1 can diced tomatoes with green chilies (undrained)
• 8 pieces tortillas (choose corn, flour, or whole-wheat)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C).
2. Step 2: In a bowl, combine shredded chicken, taco seasoning, sour cream, cheddar cheese, and chopped green chilies to make the filling.
3. Step 3: In a saucepan over medium-high heat, melt the cubed Velveeta cheese with the undrained diced tomatoes and green chilies, stirring until smooth.
4. Step 4: Spoon ½ to ¾ cup of the chicken mixture onto each tortilla and roll them up burrito-style.
5. Step 5: Arrange the rolled tortillas seam-side down in a 9×13-inch casserole dish.
6. Step 6: Pour the melted queso sauce evenly over the enchiladas.
7. Step 7: Bake for 20–25 minutes, until the enchiladas are hot, bubbly, and golden on top.

Tips & Variations

• For extra creaminess, stir a spoonful of cream cheese into the queso sauce as it melts.
• Try adding black beans or corn to the filling for more texture and flavor.
• Use whole-wheat tortillas for a heartier, fiber-rich option.
• Swap Velveeta for a blend of mozzarella and Monterey Jack for a more natural cheese flavor.

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 or until warmed through, or microwave individual servings for 1-2 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, assemble the enchiladas and refrigerate them covered for up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from the fridge.

What can I use instead of Velveeta cheese?

You can substitute Velveeta with a combination of creamy cheeses like mozzarella and Monterey Jack. Keep in mind the sauce may be less smooth but still delicious.

Indulgent Queso Chicken Enchiladas for Quick Weeknight Dinners Recipe

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★★★★★

5 from 141 reviews

• Author: Julian
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

These Indulgent Queso Chicken Enchiladas are perfect for quick weeknight dinners, combining shredded chicken seasoned with taco spices, creamy sour cream, cheddar cheese, and a rich, velvety queso sauce made from Velveeta and diced tomatoes with green chilies. Baked to bubbly perfection, this comforting Mexican-inspired casserole offers a deliciously cheesy and flavorful meal that the whole family will love.

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Ingredients

Scale 1x2x3x

Chicken Filling

• 3 cups shredded chicken (rotisserie chicken recommended for convenience)
• 1 packet taco seasoning (or homemade for milder taste)
• 1 cup sour cream (Greek yogurt can be used as 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 substitute with jalapeños)

Queso Sauce

• 16 oz cubed Velveeta cheese (consider reduced-fat for a lighter option)
• 1 can diced tomatoes with green chilies (undrained)

Assembly

• 8 tortillas (corn, flour, or whole-wheat based on preference)

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Instructions

1. Preheat Oven: Set your oven to 350°F (175°C) to ensure it reaches the ideal baking temperature by the time your enchiladas are assembled.
2. Prepare 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, creating a creamy and flavorful chicken mixture.
3. Melt Queso Sauce: Place the cubed Velveeta cheese and the can of diced tomatoes with green chilies (undrained) into a medium saucepan over medium-high heat. Stir frequently until the cheese has melted completely and the mixture is smooth and creamy.
4. Fill Tortillas: Spoon approximately ½ to ¾ cup of the chicken filling onto each tortilla. Roll each tortilla tightly in a burrito style to encase the filling.
5. Arrange in Casserole Dish: Place the rolled tortillas seam side down in a 9×13-inch casserole dish, lining them up evenly to maximize space.
6. Pour Sauce Over Enchiladas: Evenly pour the warm queso sauce over the arranged enchiladas, ensuring full coverage for a rich topping.
7. Bake to Perfection: Bake the enchiladas in the preheated oven for 20 to 25 minutes, or until the sauce is hot, bubbly, and the tops appear golden and slightly crisp.

Notes

• For a healthier twist, substitute sour cream with Greek yogurt and use reduced-fat Velveeta cheese.
• Adjust the heat level by omitting green chilies or replacing them with milder or spicier peppers according to taste.
• Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven or microwave.
• Using rotisserie chicken saves time and adds flavor to the filling.
• Whole wheat or corn tortillas provide a gluten-free or higher fiber alternative respectively.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Dinner
• Method: Baking
• Cuisine: Mexican-American

Keywords: queso chicken enchiladas, cheesy chicken enchiladas, quick Mexican dinner, Velveeta enchiladas, weeknight dinner recipes