Description
These creamy queso chicken enchiladas are a warm, comforting dish perfect for weeknight dinners. Quick to make with leftover chicken, they feature a creamy filling wrapped in tortillas, finished with bubbling cheese.
Ingredients
Scale
- 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 tortillas (Gluten-free tortillas available for gluten avoidance.)
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 inch baking dish.
- Melt the Velveeta in a medium skillet over medium heat until smooth, stirring to prevent scorching.
- Add the diced tomatoes with green chilies and chopped green chilies to the melted cheese, stir until combined and gently simmer for 2 minutes.
- Stir in the shredded chicken and taco seasoning, mixing until the chicken is evenly coated.
- Fold in the sour cream to make the filling creamy but not runny, then stir in half of the shredded cheddar cheese.
- Spoon about 1/3 cup of the filling down the center of each tortilla, roll tightly, and place seam-side down in the prepared dish.
- Spoon any remaining cheese sauce over the top, sprinkle with the remaining cheddar cheese, and cover loosely with foil.
- Bake for 20 minutes covered, then remove the foil and bake an additional 5 to 8 minutes until the cheese is bubbly and the edges of the tortillas are lightly crisp.
- Let the dish rest for 5 minutes before serving to set the filling slightly.
Notes
For a spicier kick, consider using diced jalapeños or Pepper Jack cheese. You can assemble the enchiladas ahead of time and freeze. To keep the tortillas pliable, warm them before rolling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg