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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
Pour Sauce Over Enchiladas: Evenly pour the warm queso sauce over the arranged enchiladas, ensuring full coverage for a rich topping.
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