Indulgent Queso Chicken Enchiladas for Quick Weeknight Dinners Recipe
These Indulgent Queso Chicken Enchiladas are a perfect quick weeknight dinner, featuring shredded chicken mixed with taco seasoning, sour cream, and cheese, all wrapped in tortillas and smothered in a creamy, melted Velveeta queso with diced tomatoes and green chilies. Baked until bubbly and golden, they offer a flavorful, comforting meal that’s easy to prepare and satisfying for the whole family.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-American
Ingredients
Scale
Chicken Filling
- 3 cups shredded chicken (rotisserie chicken recommended for convenience)
- 1 packet taco seasoning (or homemade for milder taste)
- 1 cup sour cream (Greek yogurt can be used as a healthier alternative)
- 2 cups shredded cheddar cheese (can substitute with Monterey Jack or pepper jack)
- 1 can chopped green chilies (omit for milder option or substitute with jalapeños)
Queso Sauce
- 16 oz cubed Velveeta cheese (reduced-fat cheese can be used for a lighter option)
- 1 can diced tomatoes with green chilies (undrained)
Others
- 8 pieces tortillas (corn, flour, or whole-wheat)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the enchiladas later.
- Mix Filling: In a large bowl, combine the shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Mix well to ensure the seasoning and ingredients are evenly distributed.
- Melt Queso Sauce: In a saucepan over medium-high heat, melt the cubed Velveeta cheese along with the undrained can of diced tomatoes with green chilies. Stir frequently until the mixture is smooth and creamy.
- Assemble Enchiladas: Take each tortilla and fill it with about ½ to ¾ cup of the chicken mixture. Roll each tortilla burrito-style so the filling is enclosed.
- Arrange in Baking Dish: Place the rolled tortillas seam side down in a 9×13-inch casserole dish, arranging them snugly side by side.
- Add Queso Topping: Pour the melted queso sauce evenly over the arranged enchiladas, ensuring all rolls are covered for maximum flavor.
- Bake: Bake the enchiladas in the preheated oven for 20 to 25 minutes, or until the filling is hot, the queso sauce is bubbly, and the top is lightly golden.
Notes
- For a milder flavor, omit green chilies or substitute with mild diced peppers.
- Use Greek yogurt in place of sour cream for a healthier alternative without sacrificing creaminess.
- Substitute cheddar cheese with Monterey Jack or pepper jack to vary the flavor profile.
- Choose corn, flour, or whole-wheat tortillas based on your dietary preferences or availability.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
Keywords: chicken enchiladas, queso chicken enchiladas, quick enchiladas, weeknight dinner, melted cheese enchiladas, Velveeta quesadillas, baked chicken enchiladas
