Creamy Queso Chicken Enchiladas
Quick and delicious enchiladas filled with creamy cheese, tender chicken, and spices, perfect for busy families.
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.
Notes
Serve these enchiladas hot, garnished with fresh cilantro, avocado slices, or sour cream. They pair well with refried beans or a light salad. Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 42gProtein: 21gFat: 12gSaturated Fat: 7gSodium: 690mgFiber: 3gSugar: 2g
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