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Queso Chicken Enchiladas

Creamy Queso Chicken Enchiladas for a Cozy Family Feast

Enjoy these Quick Queso Chicken Enchiladas packed with flavor for the whole family.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Enchiladas
  • 4 pieces Burrito Size Flour Tortillas Consider warming corn tortillas for a gluten-free twist.
  • 2 cups Shredded Chicken Using rotisserie chicken saves prep time.
  • 1 packet Taco Seasoning Choose store-bought or make your own blend.
  • 1 cup Sour Cream Greek yogurt works great as a substitute.
  • 1 cup Cheddar Cheese (shredded) Try Monterey Jack for a creamier texture.
  • 1 can Chopped Green Chilies Adjust amount for desired spice level.
  • 1 can Diced Tomatoes with Green Chilies (undrained) Keeps filling moist and flavorful.
  • 16 ounces Queso Blanco Velveeta Melts beautifully into a creamy sauce.
For Serving
  • 2 cups Spanish Rice A classic side that pairs perfectly.
  • 1 cup Guacamole Homemade is always the best!
  • 1 cup Salsa Enhances each bite of the enchiladas.

Equipment

  • large bowl
  • Medium saucepan
  • 9x13-inch baking dish

Method
 

Step-by-Step Instructions
  1. In a large bowl, combine the shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Stir until well mixed.
  2. In a medium saucepan, melt the Velveeta cheese with the undrained diced tomatoes over medium-high heat for 5-7 minutes until smooth.
  3. Take a burrito-sized tortilla, fill it with ½ to ¾ cup of the chicken mixture, roll it tightly, and place it seam-side down in a greased baking dish.
  4. Evenly pour the creamy queso sauce over the assembled enchiladas, making sure each one is generously coated.
  5. Preheat oven to 350°F (175°C) and bake for 20-25 minutes until heated through and the sauce is bubbling.
  6. Allow to cool for a few minutes before serving. Pair with Spanish rice or a fresh salad.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 75mgSodium: 800mgPotassium: 450mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 300mgIron: 2mg

Notes

Make ahead of time by preparing the filling and store in the fridge for up to 24 hours. For freezing, wrap tightly in plastic wrap and foil to store for up to 2 months.

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