Creamy 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
Scale
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
