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Queso Chicken Enchiladas Recipe

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★★★★★

5 from 74 reviews

These Queso Chicken Enchiladas are a creamy, cheesy delight featuring tender shredded chicken mixed with taco seasoning, sour cream, cheddar, and green chilies. Rolled in flour tortillas and smothered in a rich queso blanco sauce with diced tomatoes, baked until bubbly and golden, this comforting Mexican-inspired dish is perfect for a family dinner or gathering.

Ingredients

Scale

Enchilada Filling

  • 5 Burrito Size Flour Tortillas
  • 2 ½ cups Shredded Chicken
  • ½ Packet Taco Seasoning (approximately 1 tablespoon)
  • 1 cup Sour Cream
  • 1 cup Cheddar Cheese, shredded
  • 2 tablespoons Chopped Green Chilies

Queso Sauce

  • 1 pound Queso Blanco Velveeta, cubed
  • 10 ounces Diced Tomatoes with Green Chilies (undrained)

Instructions

  1. Prepare filling: In a large mixing bowl, combine shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Mix thoroughly until all ingredients are evenly incorporated to form a creamy filling.
  2. Make queso sauce: In a saucepan over medium-high heat, add cubed Velveeta and the undrained diced tomatoes with green chilies. Stir frequently as the cheese melts, cooking until the mixture is completely smooth and combined, forming a creamy queso blanco sauce.
  3. Assemble enchiladas: Lay the flour tortillas flat on a clean surface. Spoon approximately ½ to ¾ cup of the chicken filling onto each tortilla, then roll them tightly like burritos to enclose the filling.
  4. Arrange in casserole dish: Place the filled tortillas side by side evenly in a baking casserole dish to prepare for baking.
  5. Top with queso: Pour the warm queso blanco sauce evenly over the arranged rolled tortillas, ensuring each is well coated.
  6. Bake: Preheat the oven to 350°F (175°C). Bake the casserole uncovered for 20 to 25 minutes, or until the cheese sauce is bubbly and the enchiladas are heated through.

Notes

  • Use freshly shredded chicken for best texture and flavor.
  • Adjust the amount of green chilies based on desired spice level.
  • Queso Blanco Velveeta can be substituted with a similar processed white cheese for ease.
  • Serve with sides like Spanish rice or a fresh salad for a complete meal.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Keywords: queso chicken enchiladas, creamy chicken enchiladas, cheesy enchiladas, Mexican casserole, Velveeta enchiladas

Find it online: https://kitchenwithkai.com/queso-chicken-enchiladas-recipe/