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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
