Creamy Queso Chicken Enchiladas for Effortless Family Dinners Recipe

Introduction

This Creamy Queso Chicken Enchiladas recipe is perfect for effortless family dinners. Packed with tender chicken, melted cheese, and a rich queso sauce, it’s a comforting dish that everyone will love.

Ingredients

• 2 cups shredded chicken (substitute with 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)
• 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 your oven to 350°F (175°C).
2. Step 2: In a large bowl, combine shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies to make the filling.
3. Step 3: In a saucepan over medium-high heat, melt the Velveeta cheese along with the undrained diced tomatoes with green chilies, stirring until smooth.
4. Step 4: Place about ½ to ¾ cup of the chicken mixture on each tortilla, then roll it up tightly.
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 for 20-25 minutes, or until heated through and bubbly.

Tips & Variations

• For a spicier version, add diced jalapeños or use Pepper Jack cheese instead of cheddar.
• You can swap Velveeta for cream cheese for a different texture and flavor.
• Use Greek yogurt instead of sour cream for a lighter, tangier filling.
• Gluten-free tortillas work well if you need a gluten-free meal.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the enchiladas with foil and warm in a 350°F (175°C) oven for about 15 minutes until heated through. You can also microwave individual portions, but the oven reheating helps maintain the sauce’s 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 a day ahead, cover, and refrigerate. When ready to bake, add extra baking time if needed since they will be cold from the fridge.

Can I freeze the enchiladas?

Absolutely. Assemble and cover the dish tightly, then freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.

Creamy Queso Chicken Enchiladas for Effortless Family Dinners Recipe

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★★★★★

4.7 from 88 reviews

These Creamy Queso Chicken Enchiladas are a delicious and easy family dinner option, featuring shredded chicken mixed with a flavorful blend of taco seasoning, sour cream, cheddar cheese, and green chilies, all wrapped in soft tortillas and smothered in a rich Velveeta queso sauce. Baked until bubbly and golden, they are perfect for a comforting weeknight meal.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 8 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Filling

• 2 cups Shredded Chicken (Substitute with 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 (undrained; fresh tomatoes or tomato sauce can be alternatives)

Assembly

• 8 Tortillas (gluten-free tortillas available for gluten avoidance)

Instructions

1. Preparation: Preheat the oven to 350°F (175°C) to get it ready for baking your enchiladas to perfection.
2. Make the Filling: In a large bowl, combine the shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Mix these ingredients well to ensure an even distribution of flavors throughout the filling.
3. Prepare the Queso Sauce: In a medium saucepan over medium-high heat, melt the Velveeta cheese along with the undrained can of diced tomatoes with green chilies. Stir often until smooth and creamy to create a rich queso sauce.
4. Assemble the Enchiladas: Lay each tortilla flat, then spoon about ½ to ¾ cup of the chicken mixture onto the center. Roll each tortilla up tightly to encase the filling.
5. Arrange in Baking Dish: Grease a 9×13 inch casserole dish. Place the rolled enchiladas seam side down in the dish, packing them snugly to hold their shape while baking.
6. Add Sauce: Pour the warm queso sauce evenly over the arranged enchiladas, making sure each is well-coated for maximum flavor.
7. Bake: Place the casserole dish in the preheated oven and bake for 20-25 minutes until the sauce is bubbly and the enchiladas are thoroughly heated.

Notes

• For a spicier dish, substitute the chopped green chilies with diced jalapeños or add extra chopped jalapeños to the filling.
• To make this recipe gluten-free, use gluten-free tortillas.
• If you prefer a healthier twist, use Greek yogurt instead of sour cream and consider shredded turkey instead of chicken.
• You can substitute Velveeta with cream cheese, but expect a slightly different flavor and texture in your queso sauce.
• Leftover enchiladas can be refrigerated and reheated in the oven or microwave.

Keywords: Chicken Enchiladas, Queso Chicken Enchiladas, Creamy Enchiladas, Easy Family Dinner, Baked Enchiladas, Mexican Dinner