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Queso Chicken Enchiladas

These easy-to-make Indulgent Queso Chicken Enchiladas are filled with seasoned chicken, drizzled with a creamy cheese sauce, and topped with gooey cheese, making them a quick and delicious weeknight dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups Shredded Chicken Use rotisserie chicken for convenience
  • 1 packet Taco Seasoning Or homemade for a milder taste
  • 1 cup Sour Cream Greek yogurt can be a healthier alternative
  • 2 cups Shredded Cheddar Cheese Substitute with Monterey Jack or pepper jack
  • 1 can Chopped Green Chilies Omit for a milder option or use jalapeños
  • 16 oz Cubed Velveeta Consider reduced-fat cheese for a lighter option
  • 1 can Diced Tomatoes with Green Chilies Undrained
  • 8 pieces Tortillas Choose corn, flour, or whole-wheat

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine shredded chicken, taco seasoning, sour cream, and half of the cheddar cheese, plus the chopped green chilies and diced tomatoes.
  3. Grab a tortilla and spoon a generous amount of the chicken mixture into the center. Roll it up and place it seam-side down in a greased baking dish.
  4. Repeat with remaining tortillas and chicken mixture.
  5. Top with the remaining cheddar cheese and cubed Velveeta. You can sprinkle a few more chilies on top if you’re feeling spicy!
  6. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
  7. Let cool slightly before serving and enjoy!

Notes

Serve these enchiladas hot from the oven, topped with fresh cilantro or a dollop of sour cream. Pair with a crisp side salad or some tortilla chips for extra crunch. Leftovers keep well in the fridge for 3-4 days or can be frozen for 2-3 months.