Creamy 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
Scale
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
