Description
Indulgent Queso Chicken Enchiladas are cheesy, creamy, and packed with flavorful shredded chicken, perfect for a quick and comforting weeknight dinner.
Ingredients
- 3 cups shredded chicken (rotisserie chicken works best)
- 1 packet taco seasoning (or homemade for milder taste)
- 1 cup sour cream (or Greek yogurt)
- 2 cups shredded cheddar cheese (or Monterey Jack / pepper jack)
- 1 can chopped green chilies (optional: jalapeños for spice)
- 16 oz cubed Velveeta (reduced-fat optional)
- 1 can diced tomatoes with green chilies, undrained
- 8 tortillas (corn, flour, or whole-wheat)
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, mix shredded chicken with taco seasoning, sour cream, 1 cup shredded cheese, and green chilies.
- Fill each tortilla with chicken mixture and roll tightly. Place in a greased baking dish seam-side down.
- In a saucepan, melt Velveeta with diced tomatoes and green chilies until smooth; pour over the rolled enchiladas.
- Sprinkle remaining cheese on top.
- Bake for 20–25 minutes until cheese is melted and bubbly.
- Serve warm with optional garnishes like cilantro or diced onions.
Notes
- Use rotisserie chicken for quick preparation.
- Adjust the type of cheese or chilies for your preferred flavor and spice.
- Leftovers store well in the fridge and can be reheated in the oven.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish / Mexican
- Method: Baked
- Cuisine: Mexican / Tex-Mex