Creamy Queso Chicken Enchiladas for Effortless Family Dinners Recipe

Introduction

Creamy Queso Chicken Enchiladas offer a comforting and flavorful meal that’s perfect for busy weeknights. This dish combines tender shredded chicken with a rich, cheesy sauce for an effortless family dinner everyone will love.

Ingredients

• 2 cups shredded chicken (substitute with shredded beef or turkey if desired)
• 1 packet taco seasoning (store-bought or homemade for convenience)
• 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

1. Step 1: Preheat the oven to 350°F (175°C).
2. Step 2: In a large bowl, combine the shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Mix well to create the filling.
3. Step 3: Melt the Velveeta cheese with the undrained diced tomatoes with green chilies in a saucepan over medium-high heat until smooth and creamy.
4. Step 4: Lay a tortilla flat and spoon about ½ to ¾ cup of the chicken mixture into the center. Roll the tortilla tightly around the filling.
5. Step 5: Arrange the rolled enchiladas seam side down in a greased 9×13-inch casserole dish.
6. Step 6: Pour the warm queso sauce evenly over the enchiladas.
7. Step 7: Bake in the preheated oven for 20–25 minutes, or until heated through and bubbly.

Tips & Variations

• For a spicier kick, add extra diced jalapeños or use Pepper Jack cheese instead of cheddar.
• Substitute Greek yogurt for sour cream to reduce fat while keeping creaminess.
• Use gluten-free tortillas to make this recipe suitable for gluten-sensitive diets.
• Add black beans or corn to the filling for extra texture and flavor.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 15 minutes or until warmed through to maintain the creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas and store them covered in the refrigerator for up to 24 hours before baking.

Can I freeze the enchiladas?

Absolutely. Freeze the assembled enchiladas before pouring the queso sauce. Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.

Creamy Queso Chicken Enchiladas for Effortless Family Dinners Recipe

Print Recipe

★★★★★

4.8 from 88 reviews

Delicious and creamy queso chicken enchiladas that make family dinners effortless and satisfying. This recipe combines shredded chicken with a cheesy, flavorful filling, wrapped in tortillas and baked to bubbly perfection. Easy to prepare and customizable with various cheese and protein options.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Filling Ingredients

• 2 cups Shredded Chicken (can substitute with shredded beef or turkey)
• 1 packet Taco Seasoning (store-bought or homemade)
• 1 cup Sour Cream (or Greek yogurt as a healthier substitute)
• 1 cup Shredded Cheddar Cheese (or Monterey Jack / Pepper Jack for a spicy twist)
• 1 can Chopped Green Chilies (or diced jalapeños for more heat)

Sauce Ingredients

• 1 package Velveeta Cheese (cream cheese can be substituted, though flavor will differ)
• 1 can Diced Tomatoes with Green Chilies (fresh tomatoes or tomato sauce can be alternatives)

Other

• 8 Tortillas (gluten-free tortillas can be used if needed)

Instructions

1. Preparation: Gather all ingredients and preheat your oven to 350°F (175°C) to ensure it’s ready for baking your enchiladas.
2. Mix the Filling: In a large bowl, combine shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Mix thoroughly to create a flavorful filling.
3. Make the Queso Sauce: In a saucepan over medium-high heat, melt the Velveeta cheese together with the undrained diced tomatoes with green chilies until smooth and creamy, stirring occasionally to prevent sticking.
4. Assemble the Enchiladas: Lay the tortillas flat on a work surface. Scoop about ½ to ¾ cup of the chicken mixture onto each tortilla and roll tightly to secure the filling inside.
5. Arrange in Baking Dish: Grease a 9×13-inch casserole dish and place the rolled enchiladas seam side down in the dish, fitting them snugly side by side.
6. Add Sauce and Bake: Pour the warm queso sauce evenly over the enchiladas, spreading gently if needed to cover them all. Bake in the preheated oven for 20-25 minutes until the enchiladas are heated through and the sauce is bubbly.
7. Serve: Remove from oven and let cool slightly before serving. Optionally, garnish with fresh cilantro, sour cream, or sliced jalapeños for extra flavor.

Notes

• You can customize the cheese blend by using Monterey Jack or Pepper Jack to adjust the spice level and flavor.
• Substitute shredded chicken with beef or turkey for variety in protein.
• Greek yogurt is a healthier alternative to sour cream without sacrificing creaminess.
• Gluten-free tortillas are an option for those with gluten sensitivities.
• If you prefer more heat, replace green chilies with diced jalapeños or add extra taco seasoning.
• For a dairy-free version, consider using dairy-free cheese alternatives and sour cream substitutes.
• Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven or microwave.

Keywords: queso chicken enchiladas, creamy enchiladas, family dinner, easy Mexican recipe, baked enchiladas, cheesy chicken enchiladas