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Indulgent Queso Chicken Enchiladas

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Cheesy, warm enchiladas made with shredded chicken, creamy queso, and spicy tomatoes for a quick family dinner.

Ingredients

Scale
  • 3 cups Shredded Chicken (use rotisserie chicken for convenience)
  • 1 packet Taco Seasoning (or homemade for 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

  1. Preheat the oven to 350°F (175°C). Lightly grease the baking dish.
  2. In a saucepan or microwave, melt the Velveeta with the can of diced tomatoes with green chilies until smooth. Stir often.
  3. In a bowl, mix shredded chicken, taco seasoning, sour cream, chopped green chilies, and half of the shredded cheddar cheese. Add a few spoonfuls of the queso if you want extra creaminess.
  4. Warm the tortillas slightly to make them flexible.
  5. Spoon a portion of the chicken mix into each tortilla and roll up. Place seam-side down in the baking dish.
  6. Pour the melted queso evenly over the rolled enchiladas. Sprinkle the remaining shredded cheddar cheese on top.
  7. Bake for 15–20 minutes, until the cheese is melted and the edges bubble.
  8. Let rest for 5 minutes before serving.

Notes

Serve hot with fresh toppings like chopped cilantro, sliced avocado, or sour cream. Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://voxrecipes.com/indulgent-queso-chicken-enchiladas-quick-weeknight-dinners/