Name: Creamy Queso Chicken Enchiladas Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 cups Shredded Chicken (or shredded beef or turkey); 1 packet Taco Seasoning; 1 cup Sour Cream (or Greek yogurt); 1 cup Shredded Cheddar Cheese (or Monterey Jack, Pepper Jack); 1 can Chopped Green Chilies (or diced jalapeños); 1 package Velveeta Cheese; 1 can Diced Tomatoes with Green Chilies (undrained) (or fresh tomatoes or tomato sauce); 8 Tortillas (use gluten-free tortillas if preferred)

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Introduction

Creamy Queso Chicken Enchiladas offer a comforting blend of tender chicken, rich cheese, and flavorful spices wrapped in soft tortillas. This easy-to-make dish balances creamy queso sauce with a zesty filling, perfect for a satisfying weeknight dinner.

The image shows a single large burrito on a white, rectangular plate set on a white marbled texture. The burrito is covered with a thick layer of melted white cheese that drapes over the top and sides, with some melted cheese oozing at the bottom edges. On top, there is a generous layer of small, evenly diced bright red tomatoes, mixed with finely chopped green herbs scattered over the cheese. The burrito itself has a golden-brown tortilla visible at the edges beneath the cheese. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups Shredded Chicken (substitute with shredded beef or turkey if desired)
1 packet Taco Seasoning (store-bought or homemade for convenience)
1 cup Sour Cream (Greek yogurt can be used as a healthier substitute)
1 cup Shredded Cheddar Cheese (Monterey Jack or Pepper Jack for a spicy twist)
1 can Chopped Green Chilies (diced jalapeños can be used for more heat)
1 package Velveeta Cheese (cream cheese can be used, though the flavor may differ)
1 can Diced Tomatoes with Green Chilies (fresh tomatoes or tomato sauce can work as alternatives)
8 Tortillas (gluten-free tortillas available for gluten avoidance)

Instructions

Step 1: Preheat the oven to 350°F (175°C).
Step 2: In a large bowl, combine shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies to make the filling.
Step 3: In a saucepan over medium-high heat, melt the Velveeta cheese with the undrained diced tomatoes and green chilies until smooth and creamy.
Step 4: Spoon about ½ to ¾ cup of the chicken mixture onto each tortilla laid flat, then roll them up tightly.
Step 5: Arrange the rolled enchiladas seam side down in a greased 9×13 inch casserole dish.
Step 6: Pour the warm queso sauce evenly over the enchiladas.
Step 7: Bake for 20-25 minutes, until heated through and bubbly.

Tips & Variations

For extra spice, add diced jalapeños to the filling or use Pepper Jack cheese instead of cheddar.
Substitute Greek yogurt for sour cream to lighten the dish without losing creaminess.
Use gluten-free tortillas if you’re avoiding gluten to keep the dish accessible.
Try shredded beef or turkey as alternative fillings for different flavors.
If Velveeta is unavailable, cream cheese can be melted with tomatoes, though it will create a slightly different texture and taste.

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. You can also cover and freeze the enchiladas for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A long white rectangular dish holds three rolled enchiladas neatly placed side by side. Each enchilada is covered with melted orange cheese and a creamy white sauce drizzled in stripes across the top. A generous topping of finely chopped red tomatoes is spread along the center of the enchiladas, and a sprinkle of green herbs adds a fresh touch over the cheese and sauce. The enchiladas are filled with a shredded brown meat filling that is slightly visible at the uncovered end. The scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas and cover them in the refrigerator for a few hours or overnight before baking. This makes meal prep easier and lets the flavors meld.

What can I use instead of Velveeta cheese?

If you don’t have Velveeta, cream cheese melted with diced tomatoes can work as a substitute, but expect a slightly different texture and flavor. Alternatively, use a combination of melted cheddar and Monterey Jack cheeses for a creamy sauce.