Description
Creamy Queso Chicken Enchiladas are a comforting, cheesy dinner made with tender shredded chicken, creamy queso sauce, and warm tortillas—perfect for effortless family meals.
Ingredients
For the Filling
2 cups shredded chicken
1 packet taco seasoning
1 cup sour cream
1 cup shredded cheddar cheese
1 can chopped green chilies
For the Sauce
1 package Velveeta cheese
1 can diced tomatoes with green chilies, undrained
For the Shell
8 tortillas
Instructions
Preheat the oven to 350°F (175°C).
In a large bowl, mix shredded chicken, taco seasoning, sour cream, cheddar cheese, and green chilies until well combined.
In a saucepan over medium-high heat, melt the Velveeta cheese with the undrained diced tomatoes, stirring until smooth.
Lay tortillas flat and spoon ½ to ¾ cup of filling into each one. Roll tightly.
Place rolled enchiladas seam-side down in a greased 9×13 casserole dish.
Pour the warm queso sauce evenly over the enchiladas.
Bake for 20–25 minutes, until bubbly and heated through.
Rest for 5 minutes before serving.
Notes
Garnish with fresh cilantro, diced tomatoes, or a dollop of sour cream if desired.
Shredded turkey or beef can be used instead of chicken.
Warm tortillas slightly before filling to prevent tearing.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg