Introduction

These Indulgent Queso Chicken Enchiladas are perfect for quick weeknight dinners when you want something hearty and flavorful without a lot of fuss. Creamy, cheesy, and packed with seasoned chicken, they bring comfort and spice in every bite.

Indulgent Queso Chicken Enchiladas for Quick Weeknight Dinners Recipe - Recipe Image

Ingredients

3 cups shredded chicken (rotisserie chicken recommended for convenience)
1 packet taco seasoning (or homemade for a milder taste)
1 cup sour cream (Greek yogurt can be a healthier alternative)
2 cups shredded cheddar cheese (substitute with Monterey Jack or pepper jack)
1 can chopped green chilies (omit for milder option or use jalapeños)
16 oz cubed Velveeta (consider reduced-fat cheese for a lighter option)
1 can diced tomatoes with green chilies (undrained)
8 pieces tortillas (choose corn, flour, or whole-wheat)

Instructions

Step 1: Preheat the oven to 350°F (175°C).
Step 2: In a bowl, mix the shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies until well combined.
Step 3: In a saucepan over medium-high heat, melt the cubed Velveeta cheese together with the undrained diced tomatoes and green chilies, stirring until smooth.
Step 4: Spoon ½ to ¾ cup of the chicken mixture onto each tortilla and roll it up burrito-style.
Step 5: Arrange the rolled tortillas seam-side down in a 9×13-inch casserole dish.
Step 6: Pour the melted queso sauce evenly over the top of the enchiladas.
Step 7: Bake in the preheated oven for 20–25 minutes, or until the enchiladas are hot, bubbly, and golden on top.

Tips & Variations

For a spicier kick, use pepper jack cheese or add more jalapeños to the filling.
Substitute Greek yogurt for sour cream to add protein and reduce fat.
Use whole-wheat tortillas for added fiber and a nuttier flavor.
Leftovers can be topped with fresh cilantro, avocado slices, or a squeeze of lime for extra freshness.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) until warmed through, about 15–20 minutes. Alternatively, microwave individual servings until hot, but baking helps maintain texture and flavor better.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas and refrigerate them covered for up to 24 hours before baking. Add a few extra minutes to the baking time if baking cold from the fridge.

What can I use instead of Velveeta cheese?

If you prefer a less processed option, try using a combination of cream cheese and shredded cheddar or Monterey Jack cheese to create a creamy queso sauce.

Indulgent Queso Chicken Enchiladas for Quick Weeknight Dinners Recipe

Print Recipe

★★★★★

4.7 from 94 reviews

Delicious and creamy Queso Chicken Enchiladas perfect for quick weeknight dinners. This recipe combines shredded rotisserie chicken, spice-infused sour cream and cheddar filling, all rolled in tortillas and topped with a rich Velveeta queso sauce baked to bubbly perfection.

Author: Lena
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 8 servings 1x
Category: Main Course
Method: Baking
Cuisine: Mexican-American

Ingredients

Scale

Filling Ingredients

3 cups Shredded Chicken (rotisserie chicken recommended)
1 packet Taco Seasoning (or homemade for milder taste)
1 cup Sour Cream (or Greek yogurt for a healthier alternative)
2 cups Shredded Cheddar Cheese (Monterey Jack or pepper jack as substitutes)
1 can Chopped Green Chilies (omit for milder option or use jalapeños)

Queso Sauce

16 oz Cubed Velveeta Cheese (reduced-fat cheese optional)
1 can Diced Tomatoes with Green Chilies (undrained)

Assembly

8 pieces Tortillas (corn, flour, or whole wheat)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready when the enchiladas are assembled.
Prepare Filling: In a large bowl, thoroughly mix together the shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies to create the flavorful filling.
Melt Queso Sauce: In a saucepan over medium-high heat, melt the Velveeta cheese cubed pieces along with the undrained diced tomatoes with green chilies, stirring regularly until smooth and creamy.
Fill Tortillas: Spoon about ½ to ¾ cup of the chicken mixture onto each tortilla, then roll them up burrito-style to encase the filling.
Assemble Enchiladas: Arrange the rolled tortillas seam side down in a 9×13-inch casserole dish, packing them evenly to fit snugly.
Pour Queso Sauce: Evenly pour the melted queso sauce over the top of the arranged enchiladas, ensuring full coverage for cheesy goodness.
Bake: Place the casserole dish in the preheated oven and bake for 20 to 25 minutes until the enchiladas are completely heated through, the sauce is bubbly, and the top is golden.

Notes

For a lighter version, substitute Greek yogurt for sour cream and use reduced-fat Velveeta.
Omit or reduce green chilies for a milder flavor to suit sensitive palates.
Use your preferred type of tortilla—corn, flour, or whole wheat—based on dietary needs or taste.
Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.

Keywords: queso chicken enchiladas, quick dinner, cheesy enchiladas, baked enchiladas, rotisserie chicken recipes