Creamy Queso Chicken Enchiladas for Effortless Family Dinners Recipe
Introduction
Creamy Queso Chicken Enchiladas are the perfect comfort food for busy family dinners. This dish combines tender shredded chicken with a rich, cheesy sauce wrapped in soft tortillas for a satisfying meal everyone will love.
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 the 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 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 cheese with the undrained diced tomatoes and green chilies, stirring until smooth and creamy.
- Step 4: Scoop about ½ to ¾ cup of the chicken mixture into each tortilla laid flat, then roll them up tightly.
- Step 5: Arrange the rolled enchiladas seam side down in a greased 9×13-inch casserole dish.
- Step 6: Pour the warm queso sauce evenly over the enchiladas.
- Step 7: Bake in the preheated oven for 20-25 minutes, until heated through and bubbly.
Tips & Variations
- For a spicier version, add diced jalapeños or use Pepper Jack cheese in place of cheddar.
- To make it lighter, substitute sour cream with Greek yogurt and use reduced-fat cheese.
- Gluten-free tortillas work well for those with dietary restrictions without altering the flavor.
- Try adding black beans or corn to the filling for extra texture and nutrition.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions for 1-2 minutes. For longer storage, freeze the enchiladas (before baking) in a freezer-safe dish for up to 2 months; thaw overnight before baking as directed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare these enchiladas ahead of time?
Yes, you can assemble the enchiladas in the casserole dish, cover, and refrigerate them for up to 24 hours before baking. This makes dinner prep quick and easy on busy days.
What can I use if I don’t have Velveeta cheese?
If Velveeta isn’t available, cream cheese is a good substitute, though the sauce will be less smooth and slightly different in flavor. You can also try a mix of processed cheese and milk to create a creamy texture.
PrintCreamy Queso Chicken Enchiladas for Effortless Family Dinners Recipe
Creamy Queso Chicken Enchiladas combine tender shredded chicken with a flavorful cheesy filling and a rich Velveeta queso sauce, baked to bubbly perfection. This effortless family dinner brings Mexican-inspired comfort food to your table with a creamy, tangy, and mildly spicy flavor, perfect for weeknight meals.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 enchiladas (serves 4-6 people) 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American
Ingredients
Filling
- 2 cups Shredded Chicken (substitute 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)
Queso Sauce
- 1 package Velveeta Cheese
- 1 can Diced Tomatoes with Green Chilies (fresh tomatoes or tomato sauce can be used as alternatives)
Other
- 8 Tortillas (gluten-free tortillas available)
Instructions
- Preparation: Gather and prepare all ingredients, shred the chicken if not pre-shredded.
- Preheat Oven: Set your oven to 350°F (175°C) to ensure it is ready for baking the enchiladas.
- Make Filling: In a large bowl, combine shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Mix well to evenly distribute all ingredients.
- Prepare Queso Sauce: In a medium saucepan over medium-high heat, melt the Velveeta cheese together with the undrained diced tomatoes with green chilies. Stir frequently until smooth and creamy.
- Assemble Enchiladas: Lay out each tortilla flat. Spoon about ½ to ¾ cup of the chicken mixture onto each tortilla, then roll tightly to enclose the filling.
- Arrange: Lightly grease a 9×13-inch casserole dish. Place the rolled enchiladas seam side down in the dish in a single layer.
- Top with Queso Sauce: Pour the warm Velveeta queso sauce evenly over the assembled enchiladas, covering all of them.
- Bake: Place the dish in the preheated oven and bake for 20 to 25 minutes, or until the sauce is bubbly and the enchiladas are heated through.
Notes
- Substitute shredded beef or turkey if preferred for a different protein option.
- Use Greek yogurt instead of sour cream for a healthier alternative.
- Try Monterey Jack or Pepper Jack cheese for extra meltiness or a spicier kick.
- Diced jalapeños can replace green chilies for more heat.
- Gluten-free tortillas can be used to accommodate gluten intolerance.
- Store leftovers covered in the refrigerator and reheat gently before serving.
Keywords: creamy queso chicken enchiladas, cheesy enchiladas, easy chicken dinner, Mexican casserole, Velveeta queso, family dinner recipes
