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 can be used 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 (Fresh tomatoes or tomato sauce can be alternatives); 8 Tortillas (Gluten-free tortillas available for gluten avoidance)

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Introduction

Creamy Queso Chicken Enchiladas are a comforting and flavorful dinner option perfect for busy weeknights. With a rich cheese sauce and tender shredded chicken, this dish brings a delicious Tex-Mex twist that the whole family will love.

Creamy Queso Chicken Enchiladas for Effortless Family Dinners Recipe - Recipe Image

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 the oven to 350°F (175°C).
Step 2: In a large bowl, mix together the shredded chicken, taco seasoning, sour cream, 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 and green chilies until smooth and creamy.
Step 4: Lay each tortilla flat and scoop about ½ to ¾ cup of the chicken mixture onto it. Roll up the 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 to cover them well.
Step 7: Bake in the preheated oven for 20-25 minutes, or until heated through and bubbly.

Tips & Variations

For added freshness, top the baked enchiladas with chopped cilantro, sliced green onions, or diced avocado before serving.
Use leftover rotisserie chicken to save time and add extra flavor.
Switch up the cheese varieties to suit your taste—pepper jack adds a nice spicy kick.
Try adding black beans or corn to the chicken mixture for extra texture and nutrients.
If you prefer a milder flavor, replace the diced tomatoes with a plain tomato sauce or omit the green chilies.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F (175°C) for about 15 minutes or until heated through. You can also microwave individual servings, but the texture may be less crispy.

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 and cover them in queso sauce, then refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking directly from the fridge.

What can I use instead of Velveeta cheese?

Cream cheese is a common substitute, though it will yield a slightly different texture and flavor. You can also blend processed cheese with some milk to create a creamy sauce, or use a good melting cheese like Monterey Jack combined with a bit of cream.