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Queso Chicken Enchiladas

Cheesy Queso Chicken Enchiladas for Quick Family Dinners

Discover Quick and Cheesy Queso Chicken Enchiladas, a delightful dish easy to prepare, making family nights enjoyable.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Enchiladas
  • 6 pieces Burrito Size Flour Tortillas Corn tortillas can be used; warm them first.
  • 3 cups Shredded Chicken Using rotisserie speeds up prep.
  • 1 packet Taco Seasoning Store-bought or homemade to control spice.
  • 1 cup Sour Cream Substitute Greek yogurt for a lighter option.
For the Cheesy Sauce
  • 2 cups Cheddar Cheese (shredded) Combining with Monterey Jack enhances creaminess.
  • 1 can Chopped Green Chilies Adjust based on spice preference.
  • 1 can Diced Tomatoes with Green Chilies (undrained) Keeps filling moist.
  • 1 package Queso Blanco Velveeta Melts beautifully for a creamy sauce.

Equipment

  • Large mixing bowl
  • Medium Saucepan
  • Baking Dish
  • oven

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine shredded chicken, taco seasoning, sour cream, and cheddar cheese. Stir in chopped green chilies until creamy.
  2. In a medium saucepan, melt Queso Blanco Velveeta with undrained diced tomatoes over medium-high heat, stirring for 5-7 minutes until smooth.
  3. Preheat oven to 350°F (175°C). Spoon ½ to ¾ cup of chicken filling into a flour tortilla, roll tightly, and place seam-side down in greased baking dish.
  4. Pour the warm queso sauce evenly over the enchiladas to cover completely.
  5. Bake for 20-25 minutes until cheese is bubbly and lightly golden.
  6. Let the enchiladas cool for a few minutes before serving hot with sides like Spanish rice.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 300mgIron: 2mg

Notes

Leftover enchiladas can be stored in an airtight container for up to 3 days. Can be frozen for up to 2 months.

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