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Queso Chicken Enchiladas

Creamy Queso Chicken Enchiladas for Family Comfort

A delightful journey into comfort food with creamy queso chicken enchiladas, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 enchiladas
Course: Chicken
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups Shredded Chicken Use rotisserie chicken for convenience.
  • 1 packet Taco Seasoning Consider a homemade blend for a milder option.
  • 1 cup Sour Cream Greek yogurt can be a healthier alternative.
  • 1 cup Shredded Cheddar Cheese Substitute with Monterey Jack or pepper jack for a twist.
  • 1 can Chopped Green Chilies Omit for milder dishes or replace with jalapeños for extra spiciness.
For the Queso Sauce
  • 16 oz Cubed Velveeta Cheese Reduced-fat cheese can be used for a lighter option.
  • 1 can Diced Tomatoes with Green Chilies Do not drain the can for a richer sauce.
For the Tortillas
  • 8 pieces Tortillas Choose based on dietary needs (corn, flour, or whole-wheat).

Equipment

  • 9x13-inch casserole dish
  • Medium Saucepan
  • Large mixing bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9x13 inch casserole dish with cooking spray or butter.
  2. In a large mixing bowl, combine shredded chicken, taco seasoning, sour cream, and shredded cheddar cheese. Add chopped green chilies and mix until creamy.
  3. In a medium saucepan, melt the cubed Velveeta cheese over medium-high heat. Stir in diced tomatoes with green chilies and mix for about 5 minutes until smooth.
  4. Spoon ½ to ¾ cup of the chicken filling onto a tortilla, roll it up tightly, and place it in the casserole dish. Repeat until all filling is used.
  5. Pour the warm queso sauce over the assembled enchiladas, ensuring they are well covered.
  6. Bake in the preheated oven for 20-25 minutes until the edges are golden and bubbly.
  7. Allow to cool for a few minutes, then garnish with fresh cilantro or avocado slices and serve warm.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 10mgCalcium: 500mgIron: 2mg

Notes

Make the filling a day in advance for enhanced flavor. Assemble enchiladas up to 3 days ahead but add the queso sauce right before baking.

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