Description
Creamy Queso Chicken Enchiladas are a family-friendly meal featuring shredded chicken, cheesy filling, and a rich, velvety queso sauce wrapped in soft tortillas. Quick to assemble and perfect for dinner.
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)
- 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, flavor will differ)
- 1 can diced tomatoes with green chilies (fresh tomatoes or tomato sauce can be used)
- 8 tortillas (gluten-free tortillas optional)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- In a bowl, mix shredded chicken, taco seasoning, sour cream, shredded cheese, and chopped green chilies.
- Spoon filling onto each tortilla, roll up, and place seam-side down in the baking dish.
- In a saucepan, melt Velveeta with diced tomatoes and green chilies to make queso sauce.
- Pour queso sauce over enchiladas and bake 20–25 minutes until heated through and bubbly.
- Serve warm with extra sour cream, guacamole, or cilantro if desired.
Notes
- Use rotisserie chicken for a quicker assembly.
- Add extra veggies like corn or bell peppers to the filling.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Mexican-American