Indulgent Queso Chicken Enchiladas for Quick Weeknight Dinners Recipe

Introduction

Indulgent Queso Chicken Enchiladas offer a creamy, cheesy twist on a classic favorite, perfect for busy weeknight dinners. Packed with shredded chicken and a flavorful blend of cheeses and spices, this dish comes together quickly and satisfies every craving.

Ingredients

• 3 cups shredded chicken (use rotisserie chicken for convenience)
• 1 packet taco seasoning (or homemade for a milder taste)
• 1 cup sour cream (Greek yogurt can be a healthier alternative)
• 2 cups shredded cheddar cheese (substitute with Monterey Jack or pepper jack)
• 1 can chopped green chilies (omit for milder option or use jalapeños)
• 16 oz cubed Velveeta (consider reduced-fat cheese for a lighter option)
• 1 can diced tomatoes with green chilies (undrained)
• 8 pieces tortillas (choose corn, flour, or whole-wheat)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C).
2. Step 2: In a large bowl, combine the shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Mix well to create the filling.
3. Step 3: In a saucepan over medium-high heat, melt the cubed Velveeta cheese along with the undrained diced tomatoes with green chilies, stirring until smooth.
4. Step 4: Spoon ½ to ¾ cup of the chicken mixture onto each tortilla and roll it up burrito-style.
5. Step 5: Arrange the rolled tortillas seam-side down in a 9×13-inch casserole dish.
6. Step 6: Pour the melted queso sauce evenly over the top of the enchiladas.
7. Step 7: Bake in the preheated oven for 20–25 minutes, or until the enchiladas are hot, bubbly, and golden on top.

Tips & Variations

• For extra heat, add diced jalapeños or use pepper jack cheese instead of cheddar.
• Swap sour cream with Greek yogurt to add protein and reduce fat.
• Use whole-wheat tortillas to increase fiber content.
• Leftover filling can be used as a dip or taco stuffing the next day.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) until warmed through, about 15 minutes. Alternatively, microwave individual portions until hot.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas a day in advance and keep them covered in the refrigerator. Bake just before serving for best results.

What can I use if I don’t have Velveeta?

For a similar creamy texture, use a blend of processed cheese and cream cheese, or substitute with shredded cheeses melted slowly with a little milk, though the sauce may be less smooth.

Indulgent Queso Chicken Enchiladas for Quick Weeknight Dinners Recipe

Print Recipe

★★★★★

4.7 from 110 reviews

These Indulgent Queso Chicken Enchiladas are the perfect quick and comforting weeknight dinner. Succulent shredded chicken seasoned with taco spices is blended with creamy sour cream and melty cheddar cheese, then wrapped inside warm tortillas and smothered with a rich, cheesy Velveeta and tomato queso sauce. Baked until bubbly and golden, these enchiladas deliver hearty, cheesy goodness with a flavorful kick from green chilies, making them an irresistible family favorite.

• Author: Mick
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 8 enchiladas (serves 4 to 6) 1x
• Category: Dinner
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Filling

• 3 cups shredded chicken (rotisserie chicken recommended for convenience)
• 1 packet taco seasoning (or homemade for a milder taste)
• 1 cup sour cream (Greek yogurt can be used as a healthier alternative)
• 2 cups shredded cheddar cheese (Monterey Jack or pepper jack can be substituted)
• 1 can chopped green chilies (omit for milder option or substitute with jalapeños)

Queso Sauce

• 16 oz cubed Velveeta cheese (reduced-fat cheese can be used for lighter option)
• 1 can diced tomatoes with green chilies (undrained)

Assembly

• 8 pieces tortillas (corn, flour, or whole-wheat as preferred)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the enchiladas.
2. Prepare Filling: In a large bowl, combine shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Mix thoroughly to create a flavorful filling.
3. Make Queso Sauce: In a medium saucepan over medium-high heat, melt the cubed Velveeta cheese together with the undrained diced tomatoes with green chilies. Stir frequently until smooth and fully combined.
4. Fill Tortillas: Spoon ½ to ¾ cup of the chicken filling onto each tortilla. Roll each tortilla tightly burrito-style to enclose the filling.
5. Arrange in Dish: Place the rolled enchiladas seam side down in a 9×13-inch casserole dish, fitting them snugly side by side.
6. Pour Queso: Evenly pour the melted queso sauce over the top of the arranged enchiladas, ensuring full coverage.
7. Bake: Bake in the preheated oven for 20–25 minutes, until the enchiladas are hot, bubbly, and the cheese sauce on top is golden and slightly crisp.

Notes

• Using rotisserie chicken saves time without sacrificing flavor.
• For a lighter dish, swap sour cream with Greek yogurt and use reduced-fat Velveeta cheese.
• Adjust the heat level by omitting green chilies or replacing them with jalapeños.
• Flour tortillas result in softer enchiladas, while corn tortillas offer a more traditional texture.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Keywords: chicken enchiladas, queso enchiladas, quick weeknight dinner, cheesy enchiladas, Tex-Mex, comfort food