Indulgent Queso Chicken Enchiladas for Quick Weeknight Dinners Recipe
These Indulgent Queso Chicken Enchiladas are a perfect quick weeknight meal combining shredded chicken, creamy queso sauce, and melted cheese wrapped in soft tortillas. Easy to prepare and baked to bubbly perfection, they deliver comforting Tex-Mex flavors in a hassle-free casserole.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Tex-Mex
Ingredients
Scale
Filling
- 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)
Queso Sauce
- 16 oz cubed Velveeta cheese (consider reduced-fat for lighter option)
- 1 can diced tomatoes with green chilies (undrained)
Assembly
- 8 pieces tortillas (corn, flour, or whole wheat)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the enchiladas once assembled.
- Prepare Filling: In a large mixing bowl, combine the shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Stir well until all ingredients are evenly mixed to create a flavorful filling.
- Melt Queso Sauce: In a medium saucepan over medium-high heat, melt the cubed Velveeta cheese together with the undrained diced tomatoes with green chilies, stirring frequently until smooth and creamy.
- Assemble Enchiladas: Spoon about ½ to ¾ cup of the chicken filling onto each tortilla, then roll them up burrito-style to enclose the filling.
- Arrange in Baking Dish: Place all the rolled tortillas seam-side down in a greased 9×13-inch casserole dish, fitting them snugly side by side.
- Pour Queso Over Enchiladas: Evenly pour the melted queso sauce over the arranged enchiladas to coat them generously.
- Bake: Bake in the preheated oven for 20–25 minutes until the enchiladas are heated through, bubbly, and the top is golden and slightly crisped.
Notes
- Use rotisserie chicken to significantly cut down prep time.
- To reduce fat content, substitute sour cream with Greek yogurt and choose reduced-fat Velveeta.
- Adjust the heat level by omitting green chilies or using milder peppers.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- For added freshness, garnish with chopped cilantro, sliced avocado, or a squeeze of lime.
Keywords: queso chicken enchiladas, quick weeknight dinner, baked enchiladas, Tex-Mex casserole, cheesy chicken dinner
