Creamy Queso Chicken Enchiladas for Effortless Family Dinners Recipe

Introduction

Creamy Queso Chicken Enchiladas are a delicious and comforting meal perfect for busy weeknights. This recipe combines tender shredded chicken, cheesy queso sauce, and flavorful spices for an effortless family dinner everyone will love.

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

1. Step 1: Preheat your 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 until well blended.
3. 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 until smooth and creamy.
4. Step 4: Lay each tortilla flat and spoon about ½ to ¾ cup of the chicken mixture onto the center. Roll the tortilla tightly around the filling.
5. Step 5: Arrange the rolled enchiladas seam side down in a greased 9×13-inch casserole dish.
6. Step 6: Pour the warm queso sauce evenly over the enchiladas, making sure they are well coated.
7. Step 7: Bake in the preheated oven for 20-25 minutes, or until heated through and bubbly.

Tips & Variations

• Use Monterey Jack for a milder flavor or Pepper Jack if you want to add some heat.
• For a healthier twist, swap sour cream with Greek yogurt and Velveeta with cream cheese, though this changes the texture slightly.
• Fresh diced tomatoes can replace canned tomatoes for a fresher taste.
• Try gluten-free tortillas to accommodate dietary restrictions without sacrificing flavor.
• Add extra diced jalapeños or hot sauce to the sauce for more spice.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven for about 15 minutes or until heated through. You can also microwave individual portions, but oven reheating helps preserve the cheesy texture.

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 refrigerate them, covered, for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from cold.

Can I freeze the leftovers?

Yes, bake the enchiladas first, then allow them to cool completely before freezing in an airtight container. They can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Creamy Queso Chicken Enchiladas for Effortless Family Dinners Recipe

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4.9 from 117 reviews

Creamy Queso Chicken Enchiladas combine tender shredded chicken with a cheesy, flavorful filling wrapped in soft tortillas and baked to perfection with a rich, creamy queso sauce. This effortless family dinner is perfect for busy weeknights and offers comforting Tex-Mex flavors everyone will love.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 8 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: Tex-Mex

Ingredients

Scale 1x2x3x

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 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 work as alternatives)

Others

• 8 tortillas (gluten-free tortillas available for gluten avoidance)

Instructions

1. Preparation: Preheat your oven to 350°F (175°C) to get it ready for baking the enchiladas later.
2. Prepare the filling: In a large bowl, combine the shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Mix well until all ingredients are evenly incorporated.
3. Melt the queso sauce: In a saucepan over medium-high heat, melt the Velveeta cheese along with the undrained can of diced tomatoes with green chilies, stirring frequently until smooth and creamy.
4. Assemble the enchiladas: Lay each tortilla flat and place about ½ to ¾ cup of the chicken filling in the center. Roll the tortilla up tightly around the filling.
5. Arrange in baking dish: Grease a 9×13 inch casserole dish and place the rolled enchiladas seam side down in the dish, arranging them evenly.
6. Add queso sauce: Pour the warm queso sauce evenly over the arranged enchiladas, ensuring good coverage for baking.
7. Bake: Place the casserole 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.

Notes

• You can substitute shredded chicken with beef or turkey depending on your preference.
• For a healthier option, use Greek yogurt instead of sour cream.
• Monterey Jack or Pepper Jack cheese can add a different flavor or heat to the filling.
• Diced jalapeños can replace chopped green chilies if you prefer more spice.
• Gluten-free tortillas can be used to make this recipe gluten-free.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Keywords: creamy queso chicken enchiladas, cheesy enchiladas, easy family dinner, Tex-Mex recipe, baked enchiladas, comfort food