Description
These quick and easy Indulgent Queso Chicken Enchiladas are perfect for busy weeknights, offering creamy queso and savory flavors that the whole family will enjoy.
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
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, taco seasoning, sour cream, and 1 cup of shredded cheddar cheese; stir until well mixed.
- Add the chopped green chilies, cubed Velveeta, and the canned diced tomatoes (do not drain) into the mixture.
- Spoon about 1/4 cup of the chicken mixture onto each tortilla, roll them up tightly and place seam-side down in a greased 9×13-inch baking dish.
- Pour any remaining chicken mixture over the top, then sprinkle the rest of the shredded cheddar cheese on top.
- Bake uncovered for 25–30 minutes until golden and bubbly.
- Let them sit for a few minutes before serving.
Notes
Make the chicken mixture ahead of time and store it in the refrigerator for a quick meal later. Leftover enchiladas can be reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg