Creamy Queso Chicken Enchiladas for Effortless Family Dinners Recipe
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.
- 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
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
- Preparation: Gather all ingredients and preheat your oven to 350°F (175°C) to ensure it’s ready for baking your enchiladas.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
