Queso Chicken Enchiladas for a Quick and Cheesy Dinner Delight Recipe
Queso Chicken Enchiladas are a quick and cheesy Mexican-inspired dinner that combines tender shredded chicken, creamy queso blanco sauce, and classic enchilada flavors. This easy recipe uses rotisserie chicken and Velveeta cheese to create a comforting, rich dish perfect for weeknight meals or casual gatherings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Enchilada Filling
- 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)
Queso Sauce
- 16 oz Queso Blanco Velveeta, cubed
- 1 can diced tomatoes with green chilies (undrained)
Instructions
- Prepare the filling: In a large mixing bowl, combine the shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Mix thoroughly until the ingredients are well coated and evenly distributed.
- Make the queso sauce: In a medium saucepan over medium-high heat, melt the cubed Velveeta queso together with the undrained diced tomatoes with green chilies. Continuously stir the mixture until the sauce is smooth and creamy without lumps.
- Assemble the enchiladas: Lay out the tortillas on a clean work surface. Spoon approximately ½ to ¾ cup of the filling onto each tortilla. Roll them tightly and place them seam-side down into a greased baking dish to prevent unrolling.
- Top with queso sauce: Pour the prepared queso sauce evenly over the assembled rolled enchiladas, ensuring each is well covered to infuse flavor and moisture during baking.
- Bake: Preheat the oven to 350°F (175°C). Place the baking dish in the oven and bake for 20 to 25 minutes until the enchiladas are heated through and the queso sauce is bubbly and slightly golden on the edges.
- Serve: Remove the enchiladas from the oven and allow them to cool slightly for 5 minutes. Serve hot with sides such as Spanish rice or a fresh salad to complete the meal.
Notes
- Using rotisserie chicken saves time and adds great flavor.
- Corn tortillas can be substituted for flour tortillas but should be warmed beforehand to prevent cracking.
- Greek yogurt is a healthier alternative to sour cream, adding protein and reducing fat.
- Adjust the amount of green chilies based on your preferred spice level.
- For extra cheesiness, mix Monterey Jack with cheddar cheese in the filling.
- Be sure to grease the baking dish to prevent sticking and preserve the shape of the enchiladas.
Keywords: queso chicken enchiladas, cheesy enchiladas, Mexican dinner, quick chicken enchiladas, Velveeta enchiladas, creamy enchiladas, easy Mexican recipe
