Queso Chicken Enchiladas Recipe

Introduction

If you’re craving a comforting and cheesy Mexican-inspired dish, these Queso Chicken Enchiladas are the perfect choice. Packed with tender shredded chicken and smothered in creamy queso, they come together quickly for a satisfying meal any night of the week.

Ingredients

• 5 Burrito size flour tortillas
• 2 ½ cups shredded chicken
• ½ packet taco seasoning
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 2 tablespoons chopped green chilies
• 10 ounces diced tomatoes with green chilies (undrained)
• 1 pound Queso Blanco Velveeta, cubed

Instructions

1. Step 1: In a large mixing bowl, combine the shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Stir until evenly mixed and set aside.
2. Step 2: In a saucepan over medium-high heat, add the cubed Velveeta and the undrained diced tomatoes with green chilies. Stir occasionally until the cheese is fully melted and smooth.
3. Step 3: Lay the tortillas flat on a surface. Spoon about ½ to ¾ cup of the chicken mixture into the center of each tortilla, spread slightly, and roll up to form burritos. Repeat for all tortillas.
4. Step 4: Arrange the rolled burritos side by side in a 9×13-inch casserole dish.
5. Step 5: Pour the warm queso sauce evenly over the top of the burritos.
6. Step 6: Bake in a preheated 350°F oven for 20–25 minutes until heated through and bubbly. Serve hot and enjoy!

Tips & Variations

• For extra flavor, add some chopped onions or cilantro to the chicken mixture before rolling.
• Use rotisserie chicken as a shortcut to save time.
• Try replacing the Velveeta with a blend of cream cheese and Monterey Jack for a different queso texture.
• Add a little hot sauce to the queso for a spicier kick.
• Serve with fresh avocado slices or a dollop of guacamole on the side.

Storage

Store leftover enchiladas covered in the refrigerator for up to 3 days. To reheat, bake at 350°F for about 15 minutes or microwave individual portions until warmed through. For longer storage, freeze before baking and thaw overnight in the refrigerator before cooking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas and keep them covered in the refrigerator for up to 24 hours before baking. This makes for convenient meal prep.

Can I use corn tortillas instead of flour?

Yes, though corn tortillas are more delicate and may need to be warmed slightly before rolling to prevent cracking. The flavor will be a bit different but still delicious.

Queso Chicken Enchiladas Recipe

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★★★★★

4.8 from 92 reviews

• Author: Lily
• Total Time: 40 minutes
• Yield: 5 servings 1x

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Description

These Queso Chicken Enchiladas are a creamy and cheesy Mexican-inspired dish featuring shredded chicken mixed with taco seasoning, sour cream, and cheddar cheese, all wrapped in flour tortillas and smothered in a rich Velveeta queso sauce with diced tomatoes and green chilies. Baked until bubbly and golden, they’re perfect for a comforting family meal or casual dinner party.

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Ingredients

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Filling

• 5 Burrito Size Flour Tortillas
• 2 ½ cups Shredded Chicken
• ½ Packet Taco Seasoning
• 1 cup Sour Cream
• 1 cup Cheddar Cheese, shredded
• 2 tablespoons Chopped Green Chilies

Queso Sauce

• 10 ounces Diced Tomatoes with Green Chilies, undrained
• 1 pound Queso Blanco Velveeta, cubed

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Instructions

1. Prepare the Chicken Filling: In a large mixing bowl, combine the shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Stir the ingredients thoroughly until well mixed, then set aside to let the flavors meld.
2. Make the Queso Sauce: Place a saucepan over medium-high heat and add the cubed Velveeta along with the undrained diced tomatoes with green chilies. Stir occasionally to prevent sticking, and cook until the cheese melts completely into a smooth, creamy sauce.
3. Assemble the Enchiladas: Lay the tortillas flat on a clean surface. Spoon about ½ to ¾ cup of the prepared chicken mixture into the center of each tortilla. Spread the mixture slightly, then roll the tortilla tightly to form a burrito-style enchilada. Repeat this for all tortillas.
4. Arrange in Baking Dish: Place the rolled enchiladas side by side in a 9×13-inch casserole dish, ensuring they fit snugly but not overlapping.
5. Add the Queso Topping: Pour the warm queso sauce evenly over the top of the arranged enchiladas, covering them thoroughly to ensure each one is coated in the cheesy topping.
6. Bake: Preheat your oven to 350°F (175°C). Bake the casserole for 20 to 25 minutes until the sauce is bubbly and the enchiladas are heated through. Let them cool slightly before serving. Enjoy your cheesy, comforting Queso Chicken Enchiladas!

Notes

• You can substitute shredded rotisserie chicken for convenience.
• If you prefer spicier enchiladas, add extra chopped green chilies or a dash of hot sauce to the filling.
• For a lower-fat version, use reduced-fat cheese and sour cream.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
• If you don’t have Velveeta, a combination of cream cheese and shredded white cheese can be used, though texture may vary.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dinner
• Method: Baking
• Cuisine: Mexican

Keywords: Queso Chicken Enchiladas, cheesy enchiladas, easy chicken enchiladas, Mexican dinner, baked enchiladas, Velveeta queso