Description

This Indulgent Queso Chicken Enchiladas recipe is a comforting and cheesy dish perfect for effortless weeknight dinners. It features shredded chicken seasoned with taco spices, mixed with sour cream and cheese, wrapped in tortillas, and smothered in a creamy Velveeta and diced tomato queso sauce, then baked to bubbly perfection. Garnish with fresh avocado and cilantro for a flavorful, satisfying meal that the whole family will love.

Ingredients

Scale

Filling

3 cups shredded chicken (rotisserie chicken can be used)
1 packet taco seasoning (or homemade equivalent)
1 cup sour cream (or Greek yogurt as a substitute)
1 can chopped green chilies (omit for milder version)
1 cup shredded cheddar cheese (or Monterey Jack or pepper jack)

Queso Sauce

16 oz cubed Velveeta cheese (or reduced-fat cheese)
1 can diced tomatoes with green chilies (keep undrained)

Assembly

8 pieces tortillas (corn, flour, or whole-wheat)
1/4 cup chopped cilantro (for garnish)
1 piece fresh avocado (for drizzling)

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the enchiladas.
Prepare Filling: In a large bowl, combine the shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Mix thoroughly until all ingredients are evenly incorporated to create a flavorful filling.
Melt Queso Sauce: In a saucepan over medium-high heat, add the cubed Velveeta cheese and the undrained can of diced tomatoes with green chilies. Stir frequently until the cheese is fully melted and the sauce becomes smooth and creamy.
Assemble Enchiladas: Spoon ½ to ¾ cup of the prepared chicken filling onto each tortilla. Roll the tortillas burrito-style, making sure to enclose the filling completely.
Arrange in Baking Dish: Place the filled and rolled tortillas seam side down into a 9×13-inch casserole dish, packing them snugly side by side.
Add Queso Sauce: Pour the warm, cheesy queso sauce evenly over the arranged enchiladas, ensuring they are well coated.
Bake: Place the casserole dish in the preheated oven and bake for 20–25 minutes or until the sauce is hot and bubbly and the enchiladas are heated through.
Garnish and Serve: Remove from the oven and garnish with freshly chopped cilantro and sliced avocado drizzled on top before serving for a fresh and creamy finish.

Notes

Rotisserie chicken is a great time saver and adds flavor, but you can cook and shred your own chicken if preferred.
Substitute Greek yogurt for sour cream for a healthier twist without sacrificing creaminess.
Omit green chilies or use mild salsa to adjust spice levels for sensitive palates.
Use whole wheat or corn tortillas to increase fiber content or for gluten-friendly alternatives.
For a lower-fat version, consider reduced-fat Velveeta or cheese, and reduce the amount of cheese slightly.
Leftover enchiladas keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Baking
Cuisine: Mexican-American