Indulgent Queso Chicken Enchiladas for Quick Weeknight Dinners Recipe
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.
- 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
