Queso Chicken Enchiladas

A comforting and cheesy dinner dish that brings the family together, featuring shredded chicken and melted queso in tortillas.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 550

Ingredients Method Notes

Ingredients

Main ingredients

4 pieces burrito-sized 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 Feel free to 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.

Method

Preparation

Preheat your oven to 350°F (175°C).
In a mixing bowl, combine shredded chicken, taco seasoning, sour cream, and half of the cheese. Mix until everything is beautifully coated.
Take a tortilla and place a generous amount of the chicken mixture in the middle. Roll it up tightly and place it seam-side down in a greased baking dish.
Repeat the process for the remaining tortillas until the baking dish is full.
In a separate bowl, mix the diced tomatoes with chilies and Velveeta. Stir until you have a creamy concoction.
Pour the queso sauce over the rolled enchiladas, ensuring every corner is covered. Sprinkle with the remaining cheese on top.

Cooking

Bake for 20-25 minutes, until the cheese is bubbly and golden brown.
Once cooled for a few minutes, serve the enchiladas straight out of the oven.

Notes

Serve family-style with toppings like diced avocado, fresh cilantro, or a squeeze of lime. Can be stored in an airtight container for up to three days and reheated in the oven.