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Creamy Queso Chicken Enchiladas

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Quick and comforting creamy chicken enchiladas with a rich queso sauce and tender tortillas, perfect for busy weeknights.

Ingredients

Scale
  • 2 cups Shredded Chicken (can use shredded beef or turkey)
  • 1 packet Taco Seasoning (store-bought or homemade)
  • 1 cup Sour Cream (Greek yogurt can be used)
  • 1 cup Shredded Cheddar Cheese (Monterey Jack or Pepper Jack OK)
  • 1 can Chopped Green Chilies (or diced jalapeños for more heat)
  • 1 package Velveeta Cheese (cream cheese can change flavor)
  • 1 can Diced Tomatoes with Green Chilies (fresh tomatoes or sauce ok)
  • 8 Tortillas (use gluten-free if needed)

Instructions

  1. Preheat oven to 350°F (175°C). Grease your baking dish.
  2. In a saucepan, melt Velveeta on low, stirring often to avoid burning.
  3. Add diced tomatoes with green chilies and chopped green chilies. Stir until smooth.
  4. Mix in sour cream and taco seasoning until the sauce is even.
  5. Stir in shredded chicken and half the cheddar cheese. Heat until warm.
  6. Lay out a tortilla, spoon 1/3 to 1/2 cup of filling down the center, and roll. Repeat for remaining tortillas.
  7. Place rolled tortillas seam side down in the dish. Pour any extra sauce on top and sprinkle with remaining cheddar.
  8. Bake for 15 to 20 minutes until cheese is bubbly and slightly golden. Let rest a few minutes before serving.

Notes

For a lighter option, use Greek yogurt instead of sour cream. This dish is great for leftovers and can be frozen for later use.

Nutrition

Find it online: https://voxrecipes.com/creamy-queso-chicken-enchiladas-family-dinners/