Name: Creamy Queso Chicken Enchiladas for Effortless Family Dinners Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Tex-Mex
Ingredients: 2 cups Shredded Chicken (Substitute with shredded beef or turkey if desired); 1 packet Taco Seasoning (Store-bought or homemade); 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; 1 can Diced Tomatoes with Green Chilies (undrained) (Fresh tomatoes or tomato sauce can work as alternatives); 8 Tortillas (Gluten-free tortillas available for gluten avoidance)

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Introduction

Creamy Queso Chicken Enchiladas are a flavorful and comforting dish perfect for effortless family dinners. With tender shredded chicken wrapped in soft tortillas and smothered in a rich cheese sauce, this recipe is sure to become a household favorite.

A close-up of a large, rolled enchilada on a white rectangular dish, showing three main layers: the soft, slightly browned tortilla on the outside; inside, a creamy mix of shredded chicken and melted cheese in a light orange sauce; the top layer covered with thick, melted white cheese dripping down the sides. On top, there is a scattered pile of finely chopped bright red tomatoes mixed with small pieces of green cilantro, adding fresh color. The dish sits on a white marbled surface. 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)
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 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, mix together the shredded chicken, taco seasoning, sour cream, cheddar cheese, and chopped green chilies until well combined.
Step 3: In a saucepan over medium-high heat, melt the Velveeta cheese with the undrained diced tomatoes until smooth and creamy.
Step 4: Scoop about ½ to ¾ cup of the chicken mixture into each tortilla laid flat and roll them tightly.
Step 5: Arrange the rolled enchiladas seam side down in a greased 9×13 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 a spicier version, substitute chopped green chilies with diced jalapeños or add a pinch of cayenne pepper to the filling.
Use Monterey Jack or Pepper Jack cheese for a milder or more flavorful twist.
Try using cream cheese instead of Velveeta for a different texture, though the flavor will be less traditional.
Swap sour cream with Greek yogurt for a healthier alternative without sacrificing creaminess.
Gluten-free tortillas can be used to make this dish suitable for those with gluten sensitivities.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven until heated through, or microwave individual portions until hot. For longer storage, freeze the enchiladas wrapped tightly for up to 2 months and thaw before reheating.

How to Serve

The image shows a thick layered enchilada placed on a white rectangular plate. The bottom layer is a soft tortilla wrap filled with cooked pieces of chicken mixed with cheese. Over the tortilla, there is a thick and smooth layer of melted white cheese that drapes over the sides, creating a slightly gooey texture. On top of the melted cheese, there are finely chopped bright red tomatoes and green cilantro leaves sprinkled evenly, adding a fresh and colorful contrast to the creamy white cheese and light golden tortilla. The plate rests 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 prepare these enchiladas ahead of time?

Yes, you can assemble the enchiladas a few hours ahead and refrigerate them until ready to bake. Just add the queso sauce and bake as directed before serving.

Can I make this recipe vegetarian?

Absolutely! Substitute the chicken with cooked beans, sautéed vegetables, or a plant-based meat alternative to make a delicious vegetarian version.