Name: Indulgent Queso Chicken Enchiladas for Quick Weeknight Dinners Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Tex-Mex
Ingredients: 3 cups shredded chicken (rotisserie preferred for convenience); 1 packet taco seasoning (or homemade for a milder taste); 1 cup sour cream (or Greek yogurt as a healthier alternative); 2 cups shredded cheddar cheese (or Monterey Jack / pepper jack); 1 can chopped green chilies (omit for milder taste or substitute with jalapeños); 16 oz cubed Velveeta cheese (consider reduced-fat for lighter option); 1 can diced tomatoes with green chilies (undrained); 8 pieces tortillas (corn, flour, or whole wheat)

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Introduction

These Indulgent Queso Chicken Enchiladas are a perfect solution for quick weeknight dinners. Packed with creamy cheese, tender chicken, and flavorful spices, they bring comfort and satisfying taste to your table in under an hour.

A rolled tortilla filled with shredded chicken and sauce is placed on a white plate. The top of the rolled tortilla is covered in melted, creamy white cheese with a slightly golden tint, spreading down the sides and pooling a little on the plate. On top of the melted cheese, there is a heap of finely chopped bright red tomatoes mixed with green cilantro, adding fresh color. The white plate sits on a white marbled surface that softly reflects light. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups shredded chicken (use rotisserie chicken for convenience)
1 packet taco seasoning (or homemade for 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 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)

Instructions

Step 1: Preheat the oven to 350°F (175°C).
Step 2: In a bowl, mix the shredded chicken, taco seasoning, sour cream, cheddar cheese, and chopped green chilies until well combined.
Step 3: In a saucepan over medium-high heat, melt the cubed Velveeta cheese together with the undrained diced tomatoes and green chilies, stirring occasionally until smooth.
Step 4: Spoon ½ to ¾ cup of the chicken mixture onto each tortilla and roll them up like burritos.
Step 5: Arrange the rolled tortillas seam side down in a 9×13-inch casserole dish.
Step 6: Pour the melted queso evenly over the top of the enchiladas.
Step 7: Bake for 20–25 minutes, until the enchiladas are hot, bubbly, and golden on top.

Tips & Variations

For extra spice, add chopped jalapeños or a dash of hot sauce to the chicken mixture.
Use whole-wheat or corn tortillas for a healthier twist and added texture.
Substitute sour cream with Greek yogurt to lighten up the dish without losing creaminess.
Leftover enchiladas freeze well; wrap tightly and freeze for up to 2 months.

Storage

Store leftover enchiladas covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, about 15 minutes, to retain the creamy texture and prevent sogginess.

How to Serve

Three rolled tortillas filled with a mixture, placed side by side on a white rectangular plate over a white marbled texture surface. The tortillas are covered with a thick layer of melted white and light yellow cheese that spreads beyond the edges, showing some browned bubbling spots. On top of the cheese, finely chopped green herbs are sprinkled evenly, and there is a neat line of diced red tomatoes running along the center of the dish. In the background to the right, there are small round red cherry tomatoes and a wedge of yellow lemon resting on the plate. 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 cover the casserole dish, then refrigerate them for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.

Can I use homemade taco seasoning?

Absolutely! Homemade taco seasoning lets you control the heat and salt levels. Combine chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper to taste for a milder or spicier mix.