Indulgent Queso Chicken Enchiladas for Quick Weeknight Dinners Recipe
Indulgent Queso Chicken Enchiladas are a perfect quick weeknight dinner combining shredded chicken with creamy queso sauce, melted cheddar cheese, and mild green chilies, all wrapped in soft tortillas and baked to bubbly perfection.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 enchiladas 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American
Ingredients
Scale
For the Filling
- 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)
For the Sauce
- 16 oz Cubed Velveeta Cheese (consider reduced-fat cheese for a lighter option)
- 1 can Diced Tomatoes with Green Chilies, undrained
For the Wrap
- 8 pieces Tortillas (choose corn, flour, or whole wheat based on preference)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to prepare it for baking the enchiladas evenly.
- Prepare the Filling: In a mixing bowl, combine shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Mix thoroughly to create a flavorful filling.
- Melt the Cheese Sauce: In a saucepan over medium-high heat, melt the cubed Velveeta cheese together with the undrained diced tomatoes and green chilies, stirring occasionally until smooth and creamy.
- Assemble the Enchiladas: Spoon about ½ to ¾ cup of the chicken filling into each tortilla, then roll them up burrito-style to encase the filling securely.
- Arrange in Casserole Dish: Place the rolled tortillas seam side down in a 9×13-inch casserole dish, ensuring they are snug but not overlapping too much.
- Add the Queso Sauce: Pour the melted Velveeta and tomato sauce evenly over the enchiladas to coat them completely.
- Bake to Finish: Bake in the preheated oven for 20–25 minutes, or until the enchiladas are heated through, bubbly, and golden on top, signaling they are ready to serve.
Notes
- For a healthier twist, substitute sour cream with Greek yogurt and use reduced-fat Velveeta cheese.
- Adjust the spiciness by omitting green chilies or replacing them with jalapeños for more heat.
- Tortilla choice (corn, flour, or whole wheat) can alter the texture and nutritional profile.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
Keywords: chicken enchiladas, queso chicken enchiladas, easy enchiladas, quick weeknight dinner, cheesy enchiladas, Mexican comfort food
