Creamy Queso Chicken Enchiladas for Effortless Family Dinners Recipe
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.
- 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
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
- Preparation: Preheat the oven to 350°F (175°C) to get it ready for baking your enchiladas to perfection.
- 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.
- 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.
- 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.
- 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.
- Add Sauce: Pour the warm queso sauce evenly over the arranged enchiladas, making sure each is well-coated for maximum flavor.
- 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
