Name: Queso Chicken Enchiladas for a Quick and Cheesy Dinner Delight Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 4 burrito-size flour tortillas (or warm corn tortillas as an alternative); 2 cups shredded chicken (rotisserie chicken recommended); 1 packet taco seasoning (homemade or store-bought); 1 cup sour cream (or Greek yogurt for a healthier option); 1 cup shredded cheddar cheese (optionally mixed with Monterey Jack for extra creaminess); 1 can chopped green chilies (adjust for heat preference); 16 oz Queso Blanco Velveeta, cubed; 1 can diced tomatoes with green chilies (undrained)

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Introduction

Queso Chicken Enchiladas are a quick and cheesy dinner delight that combines tender shredded chicken with a creamy queso sauce. This comforting dish is perfect for busy weeknights when you want something satisfying and flavorful without spending hours in the kitchen.

Two rolled tortillas lie side by side on a white plate, covered thickly in a creamy white sauce speckled lightly with herbs. On top of the left tortilla, there is a small pile of finely diced red tomatoes mixed with small green herbs. Behind the tortillas, there is a generous mound of yellow shredded cheese filling the back of the plate. The white plate is placed on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 burrito-size flour tortillas (corn tortillas can also be used, just warm them first)
2 cups shredded chicken (rotisserie chicken works fabulously for faster prep)
1 packet taco seasoning (use homemade or store-bought)
1 cup sour cream (Greek yogurt is a healthier substitute if desired)
1 cup shredded cheddar cheese (mix in Monterey Jack for extra creaminess)
1 can chopped green chilies (adjust quantity based on heat preference)
1 can diced tomatoes with green chilies (undrained for moisture)
16 oz Queso Blanco Velveeta (melts beautifully to create a creamy sauce)

Instructions

Step 1: In a large mixing bowl, combine the shredded chicken, taco seasoning, sour cream, cheddar cheese, and chopped green chilies. Stir until the mixture is well combined and coated evenly.
Step 2: In a medium saucepan over medium-high heat, melt the cubed Velveeta queso together with the undrained diced tomatoes, stirring continuously until the sauce is smooth.
Step 3: Lay out the tortillas on a clean surface. Spoon ½ to ¾ cup of the chicken filling onto each tortilla, roll tightly, and place seam-side down in a greased baking dish.
Step 4: Pour the warm queso sauce evenly over the assembled enchiladas, making sure each one is covered.
Step 5: Preheat your oven to 350°F (175°C). Bake the enchiladas for 20–25 minutes until heated through and the sauce is bubbly.
Step 6: Remove from the oven, let cool slightly, and serve hot with sides such as Spanish rice or a crisp salad.

Tips & Variations

For extra flavor, add a sprinkle of fresh cilantro or chopped green onions before serving.
Substitute shredded chicken with cooked ground beef or turkey for a different protein option.
If you prefer a spicier dish, add diced jalapeños or hot sauce to the filling mixture.
Use corn tortillas for a gluten-free version; warming them first prevents cracking when rolling.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the enchiladas with foil and warm them in a 350°F (175°C) oven until heated through, about 15 minutes. Microwaving is quicker but may make the tortillas less crispy.

How to Serve

The dish shows three rolled tortillas placed side by side on a white square plate, each lightly browned and filled with a visible layer of white rice inside. The tortillas are fully covered in a thick, creamy white sauce flecked with small bits of herbs and red seasoning, topped with small diced red tomatoes and green cilantro leaves scattered over the top. On the right side of the plate, there is a large serving of finely shredded, bright orange-yellow cheese standing out against the creamy sauce. The plate is set on a white marbled surface with a stovetop in the blurred background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas and keep them covered in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking from cold.

What can I use if I don’t have Velveeta queso?

You can substitute Velveeta with a combination of cream cheese and shredded cheese melted together, or use a store-bought queso dip. The texture might be slightly different but will still be delicious.