Description
Creamy Queso Chicken Enchiladas offer a delightful and effortless family dinner option featuring tender shredded chicken mixed with taco seasoning and cheeses, all wrapped in soft tortillas and baked with a rich, creamy Velveeta queso sauce for a comforting Tex-Mex meal.
Ingredients
Scale
Filling
- 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)
Sauce
- 1 package Velveeta Cheese
- 1 can Diced Tomatoes with Green Chilies (undrained) (Fresh tomatoes or tomato sauce can work as alternatives)
Additional
- 8 Tortillas (Gluten-free tortillas available for gluten avoidance)
Instructions
- Preparation: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the enchiladas.
- Make the Filling: In a large bowl, combine the shredded chicken with taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Mix thoroughly to create a well-blended filling with a balanced flavor profile.
- Prepare the Queso Sauce: In a medium saucepan over medium-high heat, melt the Velveeta cheese together with the undrained can of diced tomatoes with green chilies. Stir frequently until smooth and creamy to form the queso sauce.
- Assemble the Enchiladas: Lay each tortilla flat and place about ½ to ¾ cup of the chicken mixture in the center. Roll each tortilla up tightly to encase the filling completely.
- Arrange in Baking Dish: Grease a 9×13 inch casserole dish, then place the rolled enchiladas seam side down in the dish, fitting them snugly side by side.
- Add the Sauce: Pour the warm queso sauce evenly over the arranged enchiladas, ensuring they are fully covered to keep them moist and flavorful during baking.
- Bake: Place the casserole dish in the preheated oven and bake for 20-25 minutes, or until the enchiladas are heated through and the queso sauce is bubbly and slightly golden.
Notes
- Substitute shredded chicken with beef or turkey for variety.
- Use Greek yogurt instead of sour cream for a healthier option.
- Try Monterey Jack or Pepper Jack cheese for a different flavor or added spice.
- Add diced jalapeños for spicier enchiladas.
- Gluten-free tortillas can be used to accommodate gluten sensitivities.
- Cream cheese can replace Velveeta, but the texture and flavor will slightly differ.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Tex-Mex
Keywords: creamy queso chicken enchiladas, Tex-Mex enchiladas, baked chicken enchiladas, cheesy enchiladas, family dinner recipe, easy Mexican casserole
