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Creamy Queso Chicken Enchiladas for Effortless Family Dinners

Creamy Queso Chicken Enchiladas

A warm, cheesy hug on a plate, these Creamy Queso Chicken Enchiladas are the perfect solution for a busy weeknight. The recipe uses simple ingredients like shredded chicken and a ridiculously creamy queso sauce made with Velveeta for an unmatched silky texture. It's a reliable, soul-soothing meal that feels like a special occasion, even on a Tuesday.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 cups Shredded Chicken (rotisserie chicken is a time-saver)
  • 1 packet Taco Seasoning
  • 1 cup Sour Cream
  • 1 cup Shredded Cheddar Cheese, divided
  • 1 can (4 ounces) Chopped Green Chilies
  • 1 package (16 ounces) Velveeta Cheese, cubed
  • 1 can (10 ounces) Diced Tomatoes with Green Chilies, undrained
  • 8 Tortillas (corn or flour)

Equipment

  • 9x13-inch baking dish
  • saucepan
  • Medium-sized bowl

Method
 

Instructions
  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. In a medium-sized bowl, combine the shredded chicken, taco seasoning, sour cream, half of the shredded cheddar cheese (1/2 cup), and the can of chopped green chilies. Stir until well combined.
  3. In a saucepan over medium-low heat, combine the cubed Velveeta cheese and the undrained can of diced tomatoes with green chilies. Stir frequently until the Velveeta is completely melted and the sauce is smooth and creamy.
  4. Warm the tortillas to make them pliable. Spoon a generous amount of the chicken filling down the center of each tortilla, roll it up snugly, and place it seam-side down in the prepared baking dish.
  5. Pour the creamy queso sauce evenly over the rolled enchiladas. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top.
  6. Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and slightly golden. Let rest for a few minutes before serving.

Notes

To prevent corn tortillas from cracking, warm them before filling by lightly frying or microwaving them wrapped in a damp paper towel. For the smoothest sauce, melt the Velveeta over low heat, stirring constantly. Let the enchiladas rest for 5-10 minutes after baking to allow the sauce to thicken. You can substitute shredded beef or pork for chicken, or use black beans for a vegetarian option.