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Indulgent Queso Chicken Enchiladas

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Quick and comforting chicken enchiladas with a creamy queso filling, perfect for busy weeknight dinners.

Ingredients

Scale
  • 3 cups Shredded Chicken (use rotisserie chicken for convenience)
  • 1 packet Taco Seasoning
  • 1 cup Sour Cream (or Greek yogurt for a healthier alternative)
  • 2 cups Shredded Cheddar Cheese
  • 1 can Chopped Green Chilies
  • 16 oz Cubed Velveeta
  • 1 can Diced Tomatoes with Green Chilies (undrained)
  • 8 pieces Tortillas

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Shred the rotisserie chicken and place in a large bowl.
  3. Add taco seasoning and sour cream to the chicken and mix well.
  4. Stir in half of the shredded cheddar and the chopped green chilies.
  5. In a saucepan, melt Velveeta with the canned diced tomatoes and green chilies until smooth, stirring often.
  6. Stir a little of the melted queso into the chicken mix to make it creamier.
  7. Warm tortillas so they are pliable. Spoon about 1/3 to 1/2 cup filling into each tortilla and roll tightly. Place rolled enchiladas seam-side down in the baking dish.
  8. Pour remaining queso sauce over the enchiladas and sprinkle with the remaining cheddar.
  9. Bake for 15 to 20 minutes until cheese bubbles and edges brown lightly.
  10. Let rest for 5 minutes before serving.

Notes

For a lighter version, swap Greek yogurt for sour cream and use reduced-fat cheese. Feel free to adjust spice levels with different chilies.

Nutrition

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