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Queso Chicken Enchiladas Recipe

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★★★★★

4.7 from 64 reviews

These Queso Chicken Enchiladas feature tender shredded chicken mixed with a flavorful blend of taco seasoning, sour cream, cheddar cheese, and green chilies, all rolled in flour tortillas and smothered with a creamy queso blanco and diced tomato sauce. Baked until bubbly and golden, this comforting Tex-Mex dish is perfect for a family dinner or casual get-together.

Ingredients

Scale

Chicken Filling

  • 5 Burrito Size Flour Tortillas
  • 2 ½ cups Shredded Chicken
  • ½ Packet Taco Seasoning
  • 1 cup Sour Cream
  • 1 cup Cheddar Cheese, shredded
  • 2 tablespoons Chopped Green Chilies

Queso Sauce

  • 1 pound Queso Blanco Velveeta, cubed
  • 10 ounces Diced Tomatoes with Green Chilies, undrained

Instructions

  1. Prepare the Chicken Mixture: In a large mixing bowl, combine the shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Stir thoroughly until all ingredients are evenly mixed to create a creamy, flavorful filling.
  2. Melt the Queso Sauce: In a medium saucepan over medium-high heat, add the cubed Velveeta cheese and the undrained diced tomatoes with green chilies. Stir frequently until the cheese is fully melted and the mixture becomes smooth and creamy.
  3. Fill the Tortillas: Lay each burrito-sized flour tortilla flat on a clean surface. Spoon about ½ to ¾ cup of the chicken filling onto the center of each tortilla. Roll each tortilla tightly, tucking in the sides to form an enchilada.
  4. Arrange in Baking Dish: Place the filled tortillas seam side down, side by side, in a prepared casserole dish, fitting them snugly without overlapping.
  5. Pour Queso Over Enchiladas: Evenly pour the warm melted queso sauce over the rolled enchiladas, ensuring each is well covered to lock in moistness and flavor.
  6. Bake: Preheat your oven to 350°F (175°C). Bake the casserole dish for 20 to 25 minutes, or until the queso sauce is bubbly and the enchiladas are heated through. Serve warm for best flavor.

Notes

  • Use pre-cooked shredded chicken to save time; rotisserie chicken works well.
  • For a spicier kick, add additional chopped green chilies or jalapeños to the filling.
  • To make the dish ahead, assemble enchiladas in the casserole dish and refrigerate; bake right before serving, adding a few extra minutes to the baking time.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
  • For a gluten-free option, substitute flour tortillas with corn tortillas or gluten-free wraps.

Keywords: queso chicken enchiladas, Mexican enchiladas, creamy chicken enchiladas, baked enchiladas, Tex-Mex recipe

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