Creamy Queso Chicken Enchiladas for Effortless Family Dinners Recipe
Creamy Queso Chicken Enchiladas are a comforting and easy-to-make family dinner featuring shredded chicken seasoned with taco spices, wrapped in tortillas, and smothered in a rich, cheesy queso sauce. Perfect for busy weeknights, this dish combines classic Tex-Mex flavors with creamy cheese for a crowd-pleasing meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Filling
- 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)
Queso Sauce
- 1 package Velveeta Cheese
- 1 can Diced Tomatoes with Green Chilies (Fresh tomatoes or tomato sauce can be alternatives)
Other
- 8 Tortillas (Gluten-free tortillas available for gluten avoidance)
Instructions
- Preparation: Preheat the oven to 350°F (175°C) to ensure it reaches the correct temperature while you prepare the enchiladas.
- Mix the Filling: In a large bowl, combine the shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Stir well to distribute all ingredients evenly creating a creamy and flavorful filling.
- Make the Queso Sauce: In a saucepan over medium-high heat, melt the Velveeta cheese together with the undrained diced tomatoes with green chilies, stirring frequently until smooth and heated through. This creates a creamy queso sauce to top the enchiladas.
- Assemble the Enchiladas: Lay each tortilla flat and spoon about ½ to ¾ cup of the chicken filling onto the center. Roll the tortilla up tightly to encase the filling.
- Arrange in Baking Dish: Grease a 9×13 casserole dish lightly and place the rolled enchiladas seam side down in the dish, packing them snugly but evenly.
- Pour the Queso Sauce: Evenly pour the warm melted queso sauce over the enchiladas, making sure they are well covered.
- Bake: Place the casserole dish in the preheated oven and bake for 20-25 minutes until the enchiladas are heated through, bubbly, and the sauce is slightly golden.
Notes
- For a healthier option, substitute sour cream with Greek yogurt and use shredded turkey or chicken breast.
- Adjust the amount of chopped green chilies or add diced jalapeños for more or less heat.
- If you prefer a milder cheese, use Monterey Jack instead of cheddar or Pepper Jack.
- Gluten-free tortillas can be used to make this dish gluten-free.
- This dish can be prepared ahead and refrigerated before baking to save time on busy days.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
Keywords: Creamy queso chicken enchiladas, easy family dinner, cheesy Mexican casserole, weeknight meal, Tex-Mex recipe