Creamy Queso Chicken Enchiladas for Effortless Family Dinners Recipe

Introduction

Creamy Queso Chicken Enchiladas make for a comforting and effortless family dinner. Packed with cheesy goodness and flavorful chicken, this dish is sure to please everyone at the table. Ready in under an hour, it’s perfect for busy weeknights.

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 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 create the filling.
3. Step 3: In a saucepan over medium-high heat, melt the Velveeta cheese together with the undrained can of diced tomatoes with green chilies until smooth.
4. Step 4: Place about ½ to ¾ cup of the chicken mixture onto each tortilla, then roll them 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 until the enchiladas are heated through and bubbly.

Tips & Variations

• Use Monterey Jack or Pepper Jack cheese for a creamier texture or a bit of spice.
• Try diced jalapeños instead of canned green chilies for a fresher, spicier kick.
• Swap sour cream with Greek yogurt to add protein and reduce fat without sacrificing creaminess.
• For a vegetarian option, replace the chicken with sautéed vegetables or beans.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover them with foil and warm in a 350°F oven until heated through, about 15 minutes. You can also microwave individual servings covered for 1-2 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the enchiladas ahead of time?

Yes, you can assemble the enchiladas and cover the dish with foil. Refrigerate up to 24 hours before baking. Add a few extra minutes to baking time if baking straight from the fridge.

What can I use if I don’t have Velveeta cheese?

You can substitute Velveeta with cream cheese, though the flavor and texture will be a bit different. Combining cream cheese with shredded cheese can also help achieve a creamy sauce.

Creamy Queso Chicken Enchiladas for Effortless Family Dinners Recipe

Print Recipe

★★★★★

4.5 from 139 reviews

Creamy Queso Chicken Enchiladas are a delicious and effortless 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 rich Velveeta and diced tomato queso sauce before being baked to bubbly perfection.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 8 servings 1x
• Category: Main Course
• 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 healthy alternative)
• 1 cup Shredded Cheddar Cheese (Monterey Jack or Pepper Jack for a spicy twist)
• 1 can Chopped Green Chilies (diced jalapeños to increase heat)

Queso Sauce

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

Other

• 8 Tortillas (gluten-free tortillas are an option)

Instructions

1. Preparation: Preheat your oven to 350°F (175°C) to ensure it is ready for baking later.
2. Mix the filling: In a large bowl, combine the shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies thoroughly until well mixed.
3. Melt the queso sauce: In a medium saucepan over medium-high heat, melt the Velveeta cheese together with the undrained can of diced tomatoes with green chilies, stirring occasionally until smooth and creamy.
4. Assemble the enchiladas: Lay each tortilla flat and spoon about ½ to ¾ cup of the chicken mixture onto it, then roll the tortilla tightly to enclose the filling.
5. Arrange in casserole dish: Grease a 9×13 inch baking dish and place each rolled tortilla seam side down in the dish, fitting them snugly together.
6. Top with queso sauce: Pour the warm melted queso sauce evenly over the arranged enchiladas to cover them well.
7. Bake: Place the casserole dish in the preheated oven and bake for 20 to 25 minutes, or until the enchiladas are heated through and bubbly on top.

Notes

• For a healthier twist, substitute sour cream with Greek yogurt and Velveeta with cream cheese, though flavor will slightly differ.
• Use Monterey Jack or Pepper Jack cheeses if you prefer a milder or spicier cheese flavor respectively.
• Gluten-free tortillas can be used to accommodate gluten intolerance.
• Adjust the level of heat by substituting green chilies with diced jalapeños if more spice is desired.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

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