Print

Queso Chicken Enchiladas Recipe

Queso Chicken Enchiladas Recipe
Print Recipe

★★★★★

4.9 from 21 reviews

Queso Chicken Enchiladas are a creamy, cheesy, and flavorful Mexican-inspired casserole featuring shredded chicken mixed with taco seasoning and sour cream, wrapped in flour tortillas, smothered in a rich queso blanco and diced tomato sauce, then baked to bubbly perfection.

Ingredients

Scale

Filling

  • 2 ½ cups shredded chicken
  • ½ packet taco seasoning
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese
  • 2 tablespoons chopped green chilies

Enchiladas

  • 5 burrito size flour tortillas

Sauce

  • 1 pound queso blanco Velveeta, cubed
  • 10 ounces diced tomatoes with green chilies (undrained)

Instructions

  1. Prepare the filling: In a large mixing bowl, combine the shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Mix everything thoroughly until well combined to create a creamy and flavorful filling.
  2. Melt the queso sauce: In a saucepan over medium-high heat, add the cubed Velveeta cheese along with the undrained diced tomatoes with green chilies. Stir continuously until the cheese melts completely and the mixture becomes smooth and creamy.
  3. Assemble the enchiladas: Lay the tortillas flat on a clean surface. Spoon about ½ to ¾ cup of the prepared chicken filling onto each tortilla. Roll each tortilla tightly, similar to a burrito, ensuring the filling is well enclosed.
  4. Arrange in casserole dish: Place the filled tortillas seam-side down side by side in a casserole dish, fitting them snugly to hold their shape during baking.
  5. Add queso sauce: Pour the warm, melted queso sauce evenly over the top of the rolled tortillas, covering them generously to ensure every bite is cheesy and moist.
  6. Bake: Preheat your oven to 350°F (175°C). Bake the casserole for 20 to 25 minutes, or until the enchiladas are heated through, bubbly, and slightly golden on top. Remove from oven and let cool slightly before serving.

Notes

  • For added spice, consider adding jalapeños or hot sauce to the filling or queso sauce.
  • Chicken can be pre-cooked rotisserie or leftover chicken, shredded finely.
  • To make this dish gluten-free, substitute flour tortillas with corn tortillas if desired.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
  • For a lighter version, use reduced-fat cheese and sour cream.

Nutrition

Keywords: queso chicken enchiladas, cheesy enchiladas, shredded chicken recipe, Mexican casserole, Velveeta enchiladas

Find it online: https://tastewithamy.com/queso-chicken-enchiladas-recipe/