Indulgent Queso Chicken Enchiladas for Quick Weeknight Dinners Recipe
Introduction
These indulgent queso chicken enchiladas combine creamy melted cheese with seasoned chicken for a comforting and flavorful weeknight dinner. Ready in under an hour, they’re perfect for a satisfying meal that the whole family will love.
Ingredients
- 3 cups shredded chicken (use rotisserie chicken for convenience)
- 1 packet taco seasoning (or homemade for milder taste)
- 1 cup sour cream (Greek yogurt can be a healthier alternative)
- 2 cups shredded cheddar cheese (substitute with Monterey Jack or pepper jack)
- 1 can chopped green chilies (omit for milder option or use jalapeños)
- 16 oz cubed Velveeta (consider reduced-fat cheese for a lighter option)
- 1 can diced tomatoes with green chilies (undrained)
- 8 pieces tortillas (choose corn, flour, or whole-wheat)
Instructions
- Step 1: Preheat the oven to 350°F (175°C).
- Step 2: In a bowl, combine shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies to make the filling.
- Step 3: In a saucepan over medium-high heat, melt the Velveeta cheese with the undrained diced tomatoes and green chilies, stirring until smooth.
- Step 4: Spoon ½ to ¾ cup of the chicken mixture onto each tortilla and roll them up burrito-style.
- Step 5: Arrange the rolled tortillas seam-side down in a 9×13-inch casserole dish.
- Step 6: Pour the melted queso evenly over the enchiladas.
- Step 7: Bake for 20–25 minutes until the enchiladas are hot, bubbly, and golden on top.
Tips & Variations
- For a milder dish, use mild taco seasoning and omit green chilies or replace them with diced bell peppers.
- Try using Greek yogurt instead of sour cream to add protein and reduce fat.
- Swap cheddar cheese for pepper jack to add a spicy kick.
- To make it lighter, opt for reduced-fat Velveeta or a blend of real cheeses.
- Serve with fresh cilantro, chopped onions, or avocado slices for extra flavor and texture.
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) for 15–20 minutes or until warmed through to maintain the creamy texture. You can also microwave individual portions, but the sauce may be less creamy.
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 in advance and refrigerate them covered. When ready to serve, bake them as instructed, adding a few extra minutes if needed.
What can I substitute for Velveeta cheese?
If you prefer not to use Velveeta, you can melt a combination of cream cheese and shredded cheese such as cheddar or Monterey Jack for a creamy sauce, though it may be less smooth than Velveeta.
PrintIndulgent Queso Chicken Enchiladas for Quick Weeknight Dinners Recipe
These Indulgent Queso Chicken Enchiladas offer a creamy, cheesy, and flavorful twist on classic enchiladas, perfect for a quick and satisfying weeknight dinner. Combining tender shredded chicken with a rich queso sauce and baked to bubbly perfection, this dish is sure to become a family favorite.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American
Ingredients
Filling
- 3 cups Shredded Chicken (use rotisserie chicken for convenience)
- 1 packet Taco Seasoning (or homemade for milder taste)
- 1 cup Sour Cream (Greek yogurt can be a healthier alternative)
- 2 cups Shredded Cheddar Cheese (substitute with Monterey Jack or pepper jack)
- 1 can Chopped Green Chilies (omit for milder option or use jalapeños)
Queso Sauce
- 16 oz Cubed Velveeta (consider reduced-fat cheese for a lighter option)
- 1 can Diced Tomatoes with Green Chilies (undrained)
Assembly
- 8 pieces Tortillas (choose corn, flour, or whole-wheat)
Instructions
- Preheat oven: Set your oven temperature to 350°F (175°C) to ensure it’s ready for baking the enchiladas.
- Prepare the filling: In a large mixing bowl, combine the shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Mix thoroughly until all ingredients are well incorporated.
- Melt the queso sauce: In a medium saucepan over medium-high heat, melt the cubed Velveeta cheese together with the undrained diced tomatoes with green chilies. Stir often to achieve a smooth, creamy sauce.
- Fill the tortillas: Spoon about ½ to ¾ cup of the chicken filling onto each tortilla. Roll each one up tightly burrito-style to encase the filling.
- Assemble enchiladas: Place the rolled tortillas seam-side down evenly into a 9×13-inch casserole dish, arranging them close together.
- Add queso sauce: Pour the warm melted queso sauce evenly over the top of the arranged enchiladas, ensuring each one is generously covered.
- Bake: Place the casserole dish in the preheated oven and bake for 20–25 minutes, or until the enchiladas are heated through, bubbly, and the tops turn a light golden color.
Notes
- For a lighter version, substitute Greek yogurt for sour cream and use reduced-fat Velveeta.
- Choose your preferred tortilla type: corn, flour, or whole wheat depending on dietary needs.
- Adjust the heat by omitting green chilies or substituting with milder peppers.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat enchiladas covered with foil at 350°F until warmed through to maintain moisture.
Keywords: queso chicken enchiladas, quick weeknight dinner, cheesy enchiladas, comfort food, Mexican casserole
