Description
These Creamy Queso Chicken Enchiladas are filled with luscious cheese, tender chicken, and zesty taco seasoning, perfect for a comforting weeknight dinner.
Ingredients
Scale
- 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 tortillas (corn, flour, or whole-wheat)
Instructions
- In a large mixing bowl, combine the shredded chicken, taco seasoning, sour cream, and half of the shredded cheese. Mix until creamy and flavorful.
- Preheat your oven to 350°F (175°C). In a baking dish, spoon the chicken mixture into each tortilla, roll them seam-side down, and place in the dish.
- Melt Velveeta in a saucepan over low heat, stir in diced tomatoes, and pour the sauce over the enchiladas. Top with remaining shredded cheese and bake for 25-30 minutes until bubbly and golden.
Notes
Shred the chicken finely for even distribution. Warm tortillas briefly for easier rolling. For crispier edges, broil for the final few minutes while watching closely.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg
Keywords: enchiladas, creamy, queso, chicken, comfort food, weeknight dinner