Why Make This Recipe
Creamy Queso Chicken Enchiladas are perfect for busy families looking for a delicious and easy dinner. This dish brings together the flavors of cheesy goodness, tender chicken, and a hint of spice, making it a favorite for both kids and adults. Plus, it’s a great way to use leftover chicken, saving you time in the kitchen.
How to Make Creamy Queso Chicken Enchiladas
Ingredients
- 2 cups Shredded Chicken (Substitute with shredded beef or turkey if desired.)
- 1 packet Taco Seasoning (Store-bought or homemade for convenience.)
- 1 cup Sour Cream (Greek yogurt can be used as a healthier substitute.)
- 1 cup Shredded Cheddar Cheese (Monterey Jack or Pepper Jack for a spicy twist.)
- 1 can Chopped Green Chilies (Diced jalapeños can be used for more heat.)
- 1 package Velveeta Cheese (Cream cheese can be used, though the flavor may differ.)
- 1 can Diced Tomatoes with Green Chilies (Fresh tomatoes or tomato sauce can work as alternatives.)
- 8 tortillas (Gluten-free tortillas available for gluten avoidance.)
Directions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the shredded chicken and taco seasoning until well combined.
- Stir in sour cream, cheddar cheese, chopped green chilies, Velveeta cheese, and diced tomatoes.
- Take a tortilla and fill it with about 1/3 cup of the chicken mixture. Roll it up tightly and place it seam-side down in a baking dish.
- Repeat this step with the remaining tortillas and filling.
- Once all tortillas are in the dish, pour any remaining cheese mixture over the top.
- Bake in the preheated oven for about 25-30 minutes, or until the cheese is bubbly and golden.
How to Serve Creamy Queso Chicken Enchiladas
Serve these enchiladas hot, garnished with fresh cilantro, avocado slices, or a dollop of sour cream. They pair perfectly with a side of refried beans or a light salad, making for a complete family meal.
How to Store Creamy Queso Chicken Enchiladas
If you have leftovers, store them in an airtight container in the refrigerator. They will stay fresh for about 3-4 days. You can also freeze the assembled enchiladas before baking. Just wrap them tightly and store them in the freezer for up to 3 months. When you’re ready to eat, bake them directly from the freezer but add an extra 10-15 minutes to the cooking time.
Tips to Make Creamy Queso Chicken Enchiladas
- For a quicker meal, use rotisserie chicken.
- Feel free to add beans or corn to the filling for extra flavor and texture.
- Top with your favorite salsa or hot sauce for added kick!
Variation
Try adding chopped spinach or kale to the filling for some extra greens. You can also customize the type of cheese according to your family’s taste preferences.
FAQs
1. Can I use a different type of cheese than Velveeta?
Yes! You can use cream cheese or any other cheese you enjoy, but Velveeta melts really well for that creamy texture.
2. Can I make these enchiladas ahead of time?
Absolutely! You can prepare them a day in advance and store them in the refrigerator before baking.
3. What can I serve with these enchiladas?
They go well with a side of rice, refried beans, or a fresh salad. You can also add guacamole or chips for a crunchy side!
Creamy Queso Chicken Enchiladas
Ingredients
Main Ingredients
- 2 cups Shredded Chicken Substitute with shredded beef or turkey if desired.
- 1 packet Taco Seasoning Store-bought or homemade for convenience.
- 1 cup Sour Cream Greek yogurt can be used as a healthier substitute.
- 1 cup Shredded Cheddar Cheese Monterey Jack or Pepper Jack for a spicy twist.
- 1 can Chopped Green Chilies Diced jalapeños can be used for more heat.
- 1 package Velveeta Cheese Cream cheese can be used, though the flavor may differ.
- 1 can Diced Tomatoes with Green Chilies Fresh tomatoes or tomato sauce can work as alternatives.
- 8 pieces Tortillas Gluten-free tortillas available for gluten avoidance.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the shredded chicken and taco seasoning until well combined.
- Stir in sour cream, cheddar cheese, chopped green chilies, Velveeta cheese, and diced tomatoes.
- Take a tortilla and fill it with about 1/3 cup of the chicken mixture. Roll it up tightly and place it seam-side down in a baking dish.
- Repeat this step with the remaining tortillas and filling.
- Once all tortillas are in the dish, pour any remaining cheese mixture over the top.
- Bake in the preheated oven for about 25-30 minutes, or until the cheese is bubbly and golden.