Creamy Queso Chicken Enchiladas for Effortless Family Dinners Recipe

Introduction

Creamy Queso Chicken Enchiladas are a delicious and comforting dish perfect for effortless family dinners. With tender shredded chicken, a cheesy sauce, and flavorful spices, this recipe brings a satisfying Tex-Mex favorite right to your table.

Ingredients

• 2 cups shredded chicken (substitute with shredded beef or turkey if desired)
• 1 packet taco seasoning (store-bought or homemade for convenience)
• 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 the oven to 350°F (175°C).
2. Step 2: In a large bowl, mix together the shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies to prepare the filling.
3. Step 3: In a saucepan over medium-high heat, melt the Velveeta cheese together with the undrained diced tomatoes with green chilies, stirring until smooth and combined.
4. Step 4: Lay each tortilla flat and scoop about ½ to ¾ cup of the chicken mixture onto it. Roll up the tortilla tightly around the filling.
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 arranged enchiladas.
7. Step 7: Bake in the preheated oven for 20-25 minutes until the enchiladas are heated through and the sauce is bubbly.

Tips & Variations

• For a spicier dish, add diced jalapeños instead of green chilies or use Pepper Jack cheese.
• Use Greek yogurt in place of sour cream for a lighter version without sacrificing creaminess.
• Substitute shredded beef or turkey for chicken to vary the protein.
• Gluten-free tortillas work well if avoiding gluten.
• Try cream cheese instead of Velveeta for a different flavor profile, though it may be less smooth.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions until hot. For longer storage, freeze enchiladas in a sealed container for up to 2 months and thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can assemble the enchiladas and prepare the queso sauce a day ahead. Keep them covered in the refrigerator and bake just before serving.

Is there a way to make this dish dairy-free?

To make a dairy-free version, substitute sour cream and cheese with dairy-free alternatives and use a dairy-free cheese sauce instead of the Velveeta and queso blend.

Creamy Queso Chicken Enchiladas for Effortless Family Dinners Recipe

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★★★★★

4.9 from 61 reviews

Creamy Queso Chicken Enchiladas are a delicious and easy-to-make family dinner option featuring tender shredded chicken mixed with taco seasoning, sour cream, cheddar cheese, and green chilies, all rolled in tortillas and smothered in a warm, creamy Velveeta and tomato queso sauce before baking to bubbly perfection.

• Author: Lara
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 8 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: Mexican-American

Ingredients

Scale 1x2x3x

Filling

• 2 cups Shredded Chicken (can substitute with shredded beef or turkey)
• 1 packet Taco Seasoning (store-bought or homemade)
• 1 cup Sour Cream (Greek yogurt 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 for more heat)

Queso Sauce

• 1 package Velveeta Cheese
• 1 can Diced Tomatoes with Green Chilies (fresh tomatoes or tomato sauce as alternatives)

Additional

• 8 Tortillas (gluten-free tortillas can be used)

Instructions

1. Preparation: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the enchiladas after assembly.
2. Make the Filling: In a large bowl, combine the shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Mix thoroughly until all ingredients are evenly incorporated.
3. Prepare the Queso Sauce: Place the Velveeta cheese and undrained diced tomatoes with green chilies into a saucepan over medium-high heat. Stir frequently and melt until the mixture is smooth and well blended.
4. Assemble Enchiladas: Lay each tortilla flat and spoon about ½ to ¾ cup of the chicken mixture onto the center. Roll each tortilla tightly around the filling to form enchiladas.
5. Arrange in Baking Dish: Lightly grease a 9×13-inch casserole dish. Place the rolled enchiladas seam side down in the dish, arranging them close together.
6. Add Queso Sauce: Pour the warm queso sauce evenly over the arranged enchiladas, making sure each one is well-coated with the creamy mixture.
7. Bake: Place the casserole dish in the preheated oven and bake for 20-25 minutes, or until heated through and bubbly on top.

Notes

• For a spicier version, substitute chopped green chilies with diced jalapeños.
• Greek yogurt can be used instead of sour cream for a healthier option.
• Gluten-free tortillas make this recipe suitable for those with gluten intolerance.
• You can substitute shredded chicken with beef or turkey depending on preference.
• Use Monterey Jack or Pepper Jack cheese instead of cheddar for varying flavors.

Keywords: creamy queso chicken enchiladas, chicken enchiladas, cheesy enchiladas, family dinner, Mexican casserole