Queso Chicken Enchiladas
This Queso Chicken Enchiladas recipe offers rich, creamy queso with tender shredded chicken wrapped in warm tortillas for a quick, cheesy dinner.
Ingredients
For the Base
- 4 pieces burrito size flour tortillas Corn tortillas can also be used, just warm them first.
- 2 cups shredded chicken Rotisserie chicken works fabulously for faster prep.
- 1 packet taco seasoning Feel free to use homemade or store-bought.
For the Sauce
- 16 oz Queso Blanco Velveeta Melts beautifully to create a creamy sauce.
- 1 cup sour cream Greek yogurt is a healthier substitute if desired.
- 1 can chopped green chilies Adjust quantity based on heat preference.
- 1 can diced tomatoes with green chilies Use undrained for moisture.
For Topping
- 1 cup shredded cheddar cheese Mix in Monterey Jack for extra creaminess.
Instructions
Preparation
- Mix 2 cups shredded chicken with 1 packet taco seasoning in a bowl until evenly coated. If the chicken seems dry, add a tablespoon of water or a splash of the canned tomatoes’ juice.
- Warm each tortilla in a dry skillet or microwave for 10–15 seconds until soft and flexible.
- Place about 1/2 cup seasoned chicken in the center of each tortilla, roll tightly, and place seam-side down in a baking dish.
Cooking
- In a saucepan over low heat, melt the Queso Blanco Velveeta, stirring until smooth. Stir in sour cream, chopped green chilies, and diced tomatoes until combined and heated through.
- Pour the queso sauce evenly over the rolled enchiladas in the baking dish.
- Sprinkle shredded cheddar cheese over the sauced enchiladas and bake in a preheated 350°F oven for 15–20 minutes, or until the cheese is melted and sauce bubbles at the edges.
Notes
Serve with a crisp salad or scoop of rice for a full meal. For gluten-free option, use warmed corn tortillas. Allow enchiladas to rest for 5 minutes after baking for easier slicing.