Name: Indulgent Queso Chicken Enchiladas for Quick Weeknight Dinners Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 3 cups Shredded Chicken (use rotisserie chicken for convenience); 1 packet Taco Seasoning (or homemade for milder taste); 1 cup Sour Cream (Greek yogurt can be a healthier alternative); 2 cups Shredded Cheddar Cheese (substitute with Monterey Jack or pepper jack); 1 can Chopped Green Chilies (omit for milder option or use jalapeños); 16 oz Cubed Velveeta (consider reduced-fat cheese for a lighter option); 1 can Diced Tomatoes with Green Chilies (undrained); 8 pieces Tortillas (choose corn, flour, or whole-wheat)

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Introduction

These indulgent queso chicken enchiladas are perfect for quick weeknight dinners when you want something cheesy, comforting, and satisfying. With a creamy queso sauce and a flavorful chicken filling, this dish comes together easily and is sure to please the whole family.

Three rolled tortillas filled with a light brown, textured chicken mix are placed side by side on a white plate with slightly raised edges. The tortillas are covered with a thick layer of melted, creamy white cheese sauce that drips slightly onto the plate. On top of the melted cheese, there is a generous heap of small, diced bright red tomatoes mixed with finely chopped green herbs, adding a fresh pop of color. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups shredded chicken (use rotisserie chicken for convenience)
1 packet taco seasoning (or homemade for milder taste)
1 cup sour cream (Greek yogurt can be a healthier alternative)
2 cups shredded cheddar cheese (substitute with Monterey Jack or pepper jack)
1 can chopped green chilies (omit for milder option or use jalapeños)
16 oz cubed Velveeta (consider reduced-fat cheese for a lighter option)
1 can diced tomatoes with green chilies (undrained)
8 pieces tortillas (choose corn, flour, or whole-wheat)

Instructions

Step 1: Preheat the oven to 350°F (175°C).
Step 2: In a bowl, mix together the shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies until well combined.
Step 3: In a saucepan over medium-high heat, melt the Velveeta cubes with the undrained diced tomatoes and green chilies, stirring frequently until smooth and creamy.
Step 4: Spoon ½ to ¾ cup of the chicken mixture onto each tortilla, then roll them up tightly burrito-style.
Step 5: Arrange the rolled tortillas seam-side down in a 9×13-inch casserole dish.
Step 6: Pour the melted queso sauce evenly over the top of the enchiladas.
Step 7: Bake in the preheated oven for 20–25 minutes, until the enchiladas are hot, bubbly, and golden on top.

Tips & Variations

For extra flavor, add a handful of chopped fresh cilantro or sliced black olives to the filling.
Use flour tortillas for a softer texture or corn tortillas for a more traditional taste.
To keep this dish lighter, substitute Greek yogurt for sour cream and opt for reduced-fat Velveeta.
Omit the green chilies or use mild ones if you prefer a less spicy dish.

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 (175°C) oven for 15–20 minutes, or microwave individual portions until hot and bubbly.

How to Serve

Three rolled tortillas filled with a light brown meat mix are placed side by side on a white plate with melted white cheese covering them, dripping slightly over the edges. On top, there is a small pile of finely chopped red tomatoes mixed with green chopped herbs, which are also sprinkled over the cheese. The tortillas have some slight browning on their edges and the plate 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 with the queso sauce, then refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.

Can I freeze queso chicken enchiladas?

Absolutely. Freeze the assembled enchiladas before baking, tightly wrapped in foil or a freezer-safe container, for up to 2 months. Thaw overnight in the refrigerator and bake as directed, adding extra time if still cold.