Creamy Queso Chicken Enchiladas Recipe
Creamy Queso Chicken Enchiladas feature tender shredded chicken mixed with a flavorful blend of taco seasoning, cheese, and green chilies, all wrapped in warm tortillas and baked with a rich Velveeta queso sauce. This comforting Tex-Mex dish is perfect for an easy weeknight dinner or a festive gathering.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Filling
- 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)
Queso Sauce
- 1 package Velveeta Cheese
- 1 can Diced Tomatoes with Green Chilies (undrained) (or fresh tomatoes or tomato sauce)
Assembly
- 8 Tortillas (use gluten-free tortillas if preferred)
Instructions
- Preparation: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the enchiladas.
- Make the Filling: In a large bowl, combine the shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Mix thoroughly to evenly distribute all ingredients for a flavorful filling.
- Prepare the Queso Sauce: In a saucepan over medium-high heat, melt the Velveeta cheese together with the undrained can of diced tomatoes with green chilies. Stir occasionally until smooth and well combined.
- Assemble the Enchiladas: Lay each tortilla flat and scoop about ½ to ¾ cup of the chicken mixture onto it. Roll each tortilla up tightly to enclose the filling.
- Arrange in Baking Dish: Lightly grease a 9×13-inch casserole dish, then place the rolled enchiladas seam side down in the dish in a single layer.
- Pour Queso Sauce Over: Evenly pour the warm Velveeta queso sauce over the arranged enchiladas, making sure each one gets a generous coating.
- Bake: Place the casserole dish in the preheated oven and bake for 20-25 minutes until the enchiladas are heated through and the sauce is bubbly and slightly golden.
Notes
- You can substitute shredded chicken with shredded beef or turkey depending on your preference.
- For a healthier twist, use Greek yogurt instead of sour cream and opt for reduced-fat cheese.
- Add diced jalapeños for extra heat, or use mild green chilies to keep it kid-friendly.
- Gluten-free tortillas can be used to make this dish gluten-free.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
Keywords: Chicken enchiladas, queso enchiladas, creamy chicken recipe, Tex-Mex enchiladas, baked enchiladas
Find it online: https://nataliereeve.com/creamy-queso-chicken-enchiladas-recipe/
