Creamy Queso Chicken Enchiladas for Effortless Family Dinners Recipe
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.
- 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
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
- Preparation: Preheat your oven to 350°F (175°C) to get it ready for baking the enchiladas later.
- 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.
- 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.
- 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.
- 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.
- Add queso sauce: Pour the warm queso sauce evenly over the arranged enchiladas, ensuring good coverage for baking.
- 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
