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Creamy queso chicken enchiladas served on a plate, perfect for family dinners.

Creamy Queso Chicken Enchiladas

This Creamy Queso Chicken Enchiladas recipe makes dinner easy and tasty, featuring creamy, cheesy filling that is mild enough for kids.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Shredded Chicken Substitute with shredded beef or turkey if desired.
  • 1 packet Taco Seasoning Store-bought or homemade for convenience.
  • 1 cup Sour Cream Greek yogurt can be used as a healthier substitute.
  • 1 cup Shredded Cheddar Cheese Monterey Jack or Pepper Jack for a spicy twist.
  • 1 can Chopped Green Chilies Diced jalapeños can be used for more heat.
  • 1 package Velveeta Cheese Cream cheese can be used, though the flavor may differ.
  • 1 can Diced Tomatoes with Green Chilies Fresh tomatoes or tomato sauce can work as alternatives.
  • 8 pieces Tortillas Gluten-free tortillas available for gluten avoidance.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Lightly grease a baking dish.
  2. In a large bowl, mix shredded chicken with taco seasoning until the chicken is coated.
  3. Add sour cream, shredded cheddar, and chopped green chilies to the chicken. Stir to combine.
  4. Warm the Velveeta in a saucepan or microwave until smooth. Stir in the diced tomatoes with green chilies to make a creamy queso sauce.
  5. Spoon a few tablespoons of the chicken mixture into each tortilla. Roll the tortillas and place them seam-side down in the baking dish.
  6. Pour the queso sauce evenly over the rolled enchiladas. Sprinkle a little extra cheddar on top if you like.
  7. Bake for 15–20 minutes, until the sauce bubbles and the cheese melts. Let cool for 5 minutes before serving.

Notes

Use rotisserie chicken to save time. Warm the tortillas on a skillet or microwave before filling to prevent cracking. For an extra fast meal, assemble the enchiladas and freeze them before baking.