Name: Creamy Queso Chicken Enchiladas for Effortless Family Dinners Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 cups Shredded Chicken (substitute with shredded beef or turkey if desired); 1 packet Taco Seasoning (store-bought or homemade); 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; 1 can Diced Tomatoes with Green Chilies; 8 Tortillas (gluten-free tortillas available for gluten avoidance)

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Introduction

Creamy Queso Chicken Enchiladas offer a comforting, flavorful meal that’s perfect for busy weeknights. With a rich blend of shredded chicken, melted cheese, and a zesty sauce, this dish brings simplicity and deliciousness to your family dinner table.

A large, folded burrito covered in a thick layer of melted white cheese, which drips slightly over the edges, revealing a mixture of soft, light brown cooked chicken inside. On top, there is a layer of finely chopped red tomatoes mixed with green herbs, adding a fresh and colorful contrast. The burrito sits on a clean white plate, placed on a white marbled surface. The overall look is warm and cheesy with fresh toppings. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups shredded chicken (substitute with shredded beef or turkey if desired)
1 packet taco seasoning (store-bought or homemade)
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 the 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

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a large bowl, combine shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies to create the filling.
Step 3: In a saucepan over medium-high heat, melt the Velveeta cheese together with the undrained diced tomatoes until smooth and creamy.
Step 4: Spoon about ½ to ¾ cup of the chicken filling onto each tortilla, then roll them up tightly.
Step 5: Arrange the rolled enchiladas seam-side down in a greased 9×13-inch casserole dish.
Step 6: Pour the warm queso sauce evenly over the enchiladas.
Step 7: Bake for 20–25 minutes until heated through and the sauce is bubbly.

Tips & Variations

Garnish with fresh cilantro or a dollop of sour cream for added freshness and flavor.
Use Monterey Jack or Pepper Jack cheese if you prefer a milder or spicier taste.
Substitute shredded turkey or beef for chicken to change up the protein.
For a healthier option, swap Velveeta with cream cheese and sour cream with Greek yogurt.
Use gluten-free tortillas to accommodate gluten-free diets without compromising taste.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven for about 15 minutes until heated through, or microwave individual portions until hot.

How to Serve

A white rectangular plate sits on a white marbled surface, holding a large rolled burrito covered with melted white and yellow cheese that drips slightly over the sides. The burrito is topped with chopped green cilantro and small cubes of fresh red tomatoes. On one side of the plate, there is a pile of diced red tomatoes and a small white ramekin filled with a creamy white sauce, garnished lightly with green herbs. The burrito filling, including pieces of meat and sauce, is just visible where the tortilla slightly opens at the front. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas in the casserole dish and refrigerate them uncovered for a few hours before baking. You may need to add a few extra minutes to the baking time when cooking from cold.

Can I freeze Creamy Queso Chicken Enchiladas?

Yes, these enchiladas freeze well. Wrap them tightly in foil or place in a freezer-safe container and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating in the oven.