Indulge in the comforting flavors of Queso Chicken Enchiladas, a dish that recreates a classic Mexican favorite with a creamy twist. The combination of tender shredded chicken, melted Velveeta queso, and warm flour tortillas creates a rich and satisfying meal perfect for any weeknight.
Prepared in just 10 minutes and baked to bubbly perfection, these enchiladas bring together convenience and deliciousness. Serve them alongside fresh guacamole or zesty pico de gallo to elevate your dining experience and impress family or guests.
- Quick and easy to prepare with only 10 minutes of active work.
- Rich, creamy queso sauce adds a comforting, cheesy flavor that enchants every bite.
- Versatile filling with tender chicken and flavorful taco seasoning to please all palates.
- Perfect for busy nights yet special enough for gatherings and celebrations.
Ingredients
- Flour Tortillas (5 burrito size): Soft and sturdy tortillas perfect for rolling and holding hearty fillings.
- Shredded Chicken (2 ½ cups): Tender cooked chicken shredded for an easy, protein-packed filling.
- Taco Seasoning (half packet): Adds bold Mexican-inspired spices, enhancing the chicken’s flavor.
- Sour Cream (1 cup): Creamy ingredient that adds moisture and tang, balancing the spices.
- Cheddar Cheese, shredded (1 cup): Sharp and melty, contributing texture and depth to the filling.
- Chopped Green Chilies (2 tablespoons): Mild heat and smoky flavor to amp up the taste complexity.
- Diced Tomatoes with Green Chilies (10 ounces, undrained): Adds zest and juiciness to the queso sauce base.
- Queso Blanco Velveeta (1 pound, cubed): Creamy processed cheese that melts smoothly into the queso sauce.
Instructions
- Combine the Chicken Filling
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In a large mixing bowl, thoroughly mix the shredded chicken with taco seasoning, sour cream, shredded cheddar, and chopped green chilies. This blend ensures a flavorful, creamy filling that will remain moist after baking.
- Prepare the Queso Sauce
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Place the cubed Velveeta cheese and the undrained diced tomatoes with green chilies in a saucepan over medium-high heat. Stir continuously until the mixture is completely melted and smooth, creating a rich and creamy queso sauce to pour over the enchiladas.
- Fill and Roll Tortillas
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Lay each tortilla flat and spoon approximately ½ to ¾ cup of the chicken mixture onto it. Roll each tortilla tightly like a burrito to keep the filling secure and maintain the structure during baking.
- Arrange in Casserole Dish
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Place the rolled tortillas seam side down, side by side, in a baking casserole dish. This arrangement ensures even cooking and easy serving.
- Pour Queso Sauce and Bake
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Generously pour the warm queso sauce evenly over the rolled enchiladas. Bake in a preheated oven at 350°F (175°C) for 20 to 25 minutes until the queso is bubbly and the enchiladas are heated through.
- Use fresh or fully cooked shredded chicken to save prep time and enhance flavor.
- Velveeta cheese melts smoothly to create the signature queso sauce, but you can substitute with other melty cheeses if preferred.
- Adjust the amount of green chilies and taco seasoning for desired heat level.
Storage Tips
Store leftover enchiladas covered in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. You can also freeze individual portions wrapped tightly for up to 2 months.
Serving Suggestions
Serve these enchiladas with fresh guacamole, pico de gallo, or a side of Mexican rice and black beans for a complete, flavorful meal. Add a fresh green salad or sliced avocado for extra texture and nutrition.
- Make ahead by assembling the enchiladas and refrigerating before baking to save time on busy days.
- For crispier tops, add an extra layer of shredded cheddar cheese before baking.
- Use burrito-sized tortillas for an ideal filling-to-tortilla ratio, preventing breakage.
FAQs
- Can I use rotisserie chicken for this recipe?
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Yes, rotisserie chicken is a convenient and flavorful option that works perfectly for this recipe.
- What can I substitute for Velveeta cheese?
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You can use other melty cheeses like Monterey Jack or a blend of mozzarella and cream cheese for a similar creamy texture.
- How spicy are these enchiladas?
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The heat level is mild due to green chilies and taco seasoning, but you can adjust by adding more chilies or hot sauce to taste.
- Can I prepare this dish in advance?
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Absolutely, assemble the enchiladas and cover them in the casserole dish. Refrigerate and bake when ready.
- What sides pair well with queso chicken enchiladas?
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Classic sides include guacamole, pico de gallo, Mexican rice, black beans, or a fresh salad for balance.
- Is this recipe gluten-free?
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To make gluten-free, use corn tortillas and ensure taco seasoning is gluten-free.
- How should leftovers be reheated?
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Reheat enchiladas gently in the oven at 350°F until warmed through, or microwave covered for quicker heating.
Queso Chicken Enchiladas
Equipment
- 1 large mixing bowl
- 1 saucepan
- 1 Casserole dish
Ingredients
- 5 burrito size flour tortillas
- 2 1/2 cups shredded chicken
- 1/2 packet taco seasoning
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped green chilies
- 10 ounces diced tomatoes with green chilies undrained
- 1 pound cubed queso blanco Velveeta
Instructions
- In a large mixing bowl, combine shredded chicken, taco seasoning, sour cream, cheddar cheese, and green chilies; mix well.
- In a saucepan over medium-high heat, melt the cubed Velveeta with undrained diced tomatoes until smooth.
- Lay tortillas flat and spoon about 1/2 to 3/4 cup of the chicken mixture into each; roll tightly like burritos.
- Place the filled tortillas side by side in a casserole dish.
- Pour the warm queso sauce evenly over the top.
- Bake at 350°F for 20 to 25 minutes until bubbly and heated through.
Notes
- Prepare fillings a day ahead for quick assembly.
- Serve with fresh guacamole or pico de gallo for added freshness.
- Leftovers can be refrigerated and reheated.
