Creamy Queso Chicken Enchiladas for Effortless Family Dinners Recipe
Introduction
Creamy Queso Chicken Enchiladas make for a flavorful and comforting family dinner that’s simple to prepare. Packed with cheesy goodness and tender chicken, this dish brings together classic Mexican flavors in a creamy, satisfying way. It’s perfect for busy weeknights or casual gatherings.
Ingredients
- 2 cups shredded chicken (Substitute with shredded beef or turkey if desired)
- 1 packet taco seasoning (store-bought or homemade for convenience)
- 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 the 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 make the filling mixture.
- Step 3: In a saucepan over medium-high heat, melt the Velveeta cheese together with the undrained can of diced tomatoes with green chilies, stirring occasionally until smooth and warm.
- Step 4: Spoon about ½ to ¾ cup of the chicken mixture onto each tortilla laid flat, then roll each tortilla 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 in the preheated oven for 20-25 minutes, until heated through and bubbly.
Tips & Variations
- For extra spice, add diced jalapeños to the filling or use Pepper Jack cheese instead of cheddar.
- Substitute the shredded chicken with shredded beef or turkey for a different protein option.
- Use Greek yogurt in place of sour cream to add protein and reduce fat.
- For a gluten-free version, use corn or gluten-free flour tortillas.
- If you prefer a milder sauce, reduce the amount of green chilies or choose mild diced tomatoes.
Storage
Store any leftover enchiladas covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to retain the creamy texture. You can also freeze the cooked enchiladas in an airtight container for up to 2 months; thaw overnight in the refrigerator before reheating.
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. Add the queso sauce just before baking to ensure the best texture.
What can I use if I don’t have Velveeta cheese?
Cream cheese is a suitable substitute, though the flavor and texture will differ slightly. You can also use a combination of processed cheese and shredded cheese to mimic the creaminess of Velveeta.
PrintCreamy Queso Chicken Enchiladas for Effortless Family Dinners Recipe
Creamy Queso Chicken Enchiladas combine tender shredded chicken with a flavorful blend of taco seasoning, sour cream, and cheddar cheese, all enveloped in warm tortillas and topped with a rich, cheesy Velveeta and tomato green chili sauce. This easy-to-make casserole is perfect for effortless family dinners that deliver comforting Tex-Mex flavors.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 enchiladas, serves 4-6 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Ingredients
Filling 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 (or Greek yogurt as a healthier substitute)
- 1 cup shredded cheddar cheese (or Monterey Jack or Pepper Jack for a spicy twist)
- 1 can chopped green chilies (or diced jalapeños for extra heat)
Queso Sauce
- 1 package Velveeta cheese
- 1 can diced tomatoes with green chilies, undrained (fresh tomatoes or tomato sauce can be an alternative)
Other
- 8 tortillas (gluten-free tortillas available for gluten avoidance)
Instructions
- Preparation: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking once the enchiladas are assembled.
- Mix the Filling: In a large bowl, combine the shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Mix thoroughly until all ingredients are evenly incorporated.
- Make the Queso Sauce: In a saucepan over medium-high heat, melt the Velveeta cheese with the undrained diced tomatoes with green chilies, stirring occasionally until smooth and creamy.
- Assemble the Enchiladas: Lay each tortilla flat and spoon about ½ to ¾ cup of the chicken mixture onto the center. Roll each tortilla tightly to encase the filling.
- Arrange in Baking Dish: Grease a 9×13-inch casserole dish. Place the rolled enchiladas seam side down in the dish, arranging them evenly.
- Pour Queso Sauce: Evenly pour the warm queso sauce over the arranged enchiladas, ensuring each is well covered.
- Bake: Place the dish in the preheated oven and bake for 20-25 minutes, or until the enchiladas are heated through and the sauce is bubbly and slightly golden on top.
Notes
- Substitute shredded beef or turkey for chicken to vary the protein choice.
- Use Greek yogurt instead of sour cream for a healthier, high-protein alternative.
- Gluten-free tortillas ensure this recipe is suitable for gluten-sensitive individuals.
- Adjust heat level by substituting chopped green chilies with diced jalapeños for spicier enchiladas.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven or microwave.
Keywords: chicken enchiladas, creamy queso, taco seasoning, Velveeta cheese, Tex-Mex casserole, easy family dinner
