Name: Indulgent Queso Chicken Enchiladas for Quick Weeknight Dinners Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican-American
Ingredients: 3 cups Shredded Chicken (rotisserie chicken recommended for convenience); 1 packet Taco Seasoning (or homemade for a milder taste); 1 cup Sour Cream (Greek yogurt can be used as a healthier alternative); 2 cups Shredded Cheddar Cheese (substitute with Monterey Jack or Pepper Jack if desired); 1 can Chopped Green Chilies (omit for milder option or substitute with jalapeños); 16 oz Cubed Velveeta Cheese (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 based on preference)

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Introduction

These Indulgent Queso Chicken Enchiladas are a fantastic choice for quick weeknight dinners that feel special. Combining creamy queso sauce with a flavorful chicken filling, they come together easily yet deliver rich, comforting flavors everyone will love.

A folded tortilla filled with cooked chicken and sauce forms the base layer, showing some of the filling peeking from the ends. This is covered with a thick layer of melted white cheese that oozes down the sides, with a slight golden tint in places. On top, there is a bright red heap of finely diced tomatoes mixed with small green herb pieces, which are also scattered lightly over the cheese. All of this is served on a clean white plate set against a white marbled texture background. 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 used as a healthier alternative)
2 cups shredded cheddar cheese (Monterey Jack or pepper jack are good substitutes)
1 can chopped green chilies (omit for milder flavor or use jalapeños for more heat)
16 oz cubed Velveeta cheese (consider reduced-fat cheese for a lighter option)
1 can diced tomatoes with green chilies, undrained
8 tortillas (choose corn, flour, or whole-wheat)

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a mixing bowl, combine the shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Mix well to create the filling.
Step 3: In a saucepan over medium-high heat, melt the Velveeta cheese cubes along with the undrained diced tomatoes with green chilies. Stir until smooth and creamy.
Step 4: Spoon about ½ to ¾ cup of the chicken filling 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 warm queso sauce evenly over the top of the enchiladas.
Step 7: Bake uncovered for 20–25 minutes or until the enchiladas are hot, bubbly, and slightly golden on top.

Tips & Variations

For a fresher taste, add chopped cilantro or green onions to the filling before rolling.
Use Greek yogurt instead of sour cream to reduce fat without sacrificing creaminess.
Try swapping cheddar cheese for pepper jack to give the dish a spicy kick.
To make this dish vegetarian, replace the chicken with black beans or cooked vegetables.
For extra crispiness, lightly toast the tortillas before filling and rolling them.

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 15 minutes or until warmed through. Microwave reheating works for convenience, but may make the tortillas softer.

How to Serve

Three rolled enchiladas placed side by side on a white rectangular plate, covered with a thick layer of melted white and yellow cheese that drips slightly over the edges, showing a creamy texture. Beneath the cheese, some darker reddish sauce mixed with the melted cheese peeks out around the edges. On top, finely chopped green herbs are spread evenly, and a small pile of diced red tomatoes sits in the middle lengthwise. In the background on the plate, a few bright red cherry tomatoes and a wedge of lemon rest against the white marbled texture surface. The colors are warm and fresh, with the enchiladas being the main focus. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these enchiladas ahead of time?

Yes, you can assemble the enchiladas a day in advance and keep them covered in the refrigerator. Bake them fresh when ready to serve.

Can I use fresh tomatoes instead of canned diced tomatoes?

While canned diced tomatoes with green chilies add flavor and convenience, you can substitute fresh diced tomatoes and add some chopped green chilies or jalapeños to match the flavor profile.