Indulgent 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
Scale
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
