Indulgent Queso Chicken Enchiladas for Quick Weeknight Dinners Recipe

Introduction

These Indulgent Queso Chicken Enchiladas are perfect for quick weeknight dinners. Packed with creamy cheese, seasoned chicken, and a touch of spice, they come together fast and satisfy every craving for comfort food.

Ingredients

• 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. Step 1: Preheat the oven to 350°F (175°C).
2. Step 2: In a large bowl, mix together the shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies until well combined.
3. Step 3: In a saucepan over medium-high heat, melt the Velveeta cubes with the undrained diced tomatoes and green chilies, stirring until smooth and creamy.
4. Step 4: Spoon about ½ to ¾ cup of the chicken mixture onto each tortilla and roll them up burrito-style.
5. Step 5: Arrange the rolled tortillas seam-side down in a 9×13-inch casserole dish in a single layer.
6. Step 6: Pour the melted queso sauce evenly over the top of the enchiladas.
7. Step 7: Bake for 20–25 minutes, or until the enchiladas are hot, bubbly, and lightly golden on top.

Tips & Variations

• For a spicier kick, add extra jalapeños or a dash of hot sauce to the chicken mixture.
• Swap sour cream with Greek yogurt for a tangier, lower-fat option.
• Use whole-wheat tortillas to add fiber to your meal.
• Leftover shredded chicken can be replaced with cooked shredded turkey or beef.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven for 15-20 minutes or until heated through. You can also microwave individual portions, but baking helps retain the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas a few hours in advance. Keep them covered in the refrigerator and bake just before serving.

Can I freeze the leftover enchiladas?

Absolutely. Wrap individual portions tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Indulgent Queso Chicken Enchiladas for Quick Weeknight Dinners Recipe

Print Recipe

★★★★★

4.5 from 80 reviews

These Indulgent Queso Chicken Enchiladas combine shredded rotisserie chicken, creamy queso sauce, and flavorful seasonings for a quick and satisfying weeknight dinner. Wrapped in warm tortillas, baked to bubbly perfection, and topped with a cheesy tomato chili sauce, this dish delivers comforting Tex-Mex flavors with minimal effort.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 8 enchiladas (serves 4-6) 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Filling

• 3 cups shredded chicken (rotisserie chicken recommended)
• 1 packet taco seasoning (or homemade for milder taste)
• 1 cup sour cream (Greek yogurt can be used as a healthier alternative)
• 2 cups shredded cheddar cheese (can substitute Monterey Jack or pepper jack)
• 1 can chopped green chilies (omit for milder flavor or substitute with jalapeños)

Queso Sauce

• 16 oz cubed Velveeta cheese (reduced-fat cheese optional for lighter version)
• 1 can diced tomatoes with green chilies (undrained)

Other

• 8 pieces tortillas (corn, flour, or whole-wheat)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the enchiladas.
2. Prepare Filling: In a bowl, combine the shredded chicken with the taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Mix thoroughly to create a creamy, seasoned chicken filling.
3. Make Queso Sauce: In a saucepan over medium-high heat, melt the cubed Velveeta cheese together with the undrained can of diced tomatoes and green chilies. Stir constantly until the mixture is smooth and well combined.
4. Assemble Enchiladas: Spoon about ½ to ¾ cup of the chicken mixture onto each tortilla and roll it up burrito-style to enclose the filling.
5. Arrange in Dish: Place the filled and rolled tortillas seam-side down in a 9×13-inch casserole dish in a single layer.
6. Pour Queso: Evenly pour the warm queso sauce over the arranged enchiladas to cover them generously.
7. Bake: Bake the enchiladas in the preheated oven for 20 to 25 minutes, or until the dish is hot throughout, bubbly, and the top is golden.

Notes

• For a lighter version, substitute sour cream with Greek yogurt and use reduced-fat Velveeta cheese.
• For less spice, omit the chopped green chilies or replace with mild peppers.
• You can prepare this dish ahead of time; assemble and refrigerate, then bake when ready to serve.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
• Serve with fresh cilantro, sour cream, or guacamole for added flavor.

Keywords: queso chicken enchiladas, quick weeknight dinner, Tex-Mex enchiladas, cheesy chicken enchiladas, easy Mexican casserole