Name: Creamy Queso Chicken Enchiladas for Effortless Family Dinners Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican-American
Ingredients: 2 cups Shredded Chicken (substitute with shredded beef or turkey if desired); 1 packet Taco Seasoning (store-bought or homemade); 1 cup Sour Cream (or Greek yogurt as a healthier substitute); 1 cup Shredded Cheddar Cheese (or Monterey Jack or Pepper Jack for a spicy twist); 1 can Chopped Green Chilies (or diced jalapeños for more heat); 1 package Velveeta Cheese; 1 can Diced Tomatoes with Green Chilies (undrained; fresh tomatoes or tomato sauce can be used as alternatives); 8 Tortillas (gluten-free tortillas available for gluten avoidance)

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Introduction

Creamy Queso Chicken Enchiladas combine tender shredded chicken with a rich, cheesy sauce to create a comforting meal perfect for busy weeknights. This dish is easy to assemble and bakes to bubbly perfection, making family dinners effortless and delicious.

A single rolled enchilada sits on a white rectangular plate with a white marbled texture underneath. The enchilada has three visible layers: the base is a soft flour tortilla filled with a chunky, light brown chicken mixture, followed by a thick, creamy layer of melted white cheese that oozes over the edges. On top is a fresh red layer of finely diced tomatoes mixed with small green cilantro leaves sprinkled throughout. The cheese appears smooth and slightly stretchy, covering the enchilada like a blanket with small spots of light yellow where the cheese has browned slightly photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
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

Step 1: Preheat the oven to 350°F (175°C).
Step 2: In a large bowl, combine shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies to make the filling.
Step 3: In a saucepan over medium-high heat, melt the Velveeta cheese with the undrained diced tomatoes until smooth and heated through.
Step 4: Spoon about ½ to ¾ cup of the chicken filling into each tortilla laid flat, then roll them up tightly.
Step 5: Arrange the rolled enchiladas seam side down in a greased 9×13-inch casserole dish.
Step 6: Pour the warm queso sauce evenly over the enchiladas.
Step 7: Bake for 20-25 minutes until the enchiladas are heated through and the sauce is bubbly.

Tips & Variations

For extra flavor, add chopped onions or fresh cilantro to the filling mixture.
Use Monterey Jack cheese instead of cheddar for a milder taste or Pepper Jack for a spicy kick.
Substitute Velveeta with cream cheese for a different but tasty creamy sauce.
Gluten-free tortillas work well for those avoiding gluten without compromising texture.
Add diced jalapeños instead of canned green chilies if you prefer more heat.

Storage

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

How to Serve

A plate holds a rolled enchilada covered in a smooth, melted white cheese layer that drips slightly down the sides, revealing a filling of cooked chicken mixed with a light orange sauce inside the soft tortilla wrap. On top of the cheese layer is a generous pile of small, bright red diced tomatoes mixed with fresh green chopped cilantro, adding a fresh touch. The plate is white, and the dish sits on a white marbled surface. 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 refrigerate them covered for up to 24 hours before baking. This makes them perfect for meal prep or entertaining.

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

You can substitute Velveeta with cream cheese or a combination of cream cheese and shredded cheese. The flavor and texture will be slightly different but still delicious and creamy.