Indulgent Queso Chicken Enchiladas for Quick Weeknight Dinners Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the enchiladas.
- 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.
- 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.
- 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.
- Arrange in Dish: Place the filled and rolled tortillas seam-side down in a 9×13-inch casserole dish in a single layer.
- Pour Queso: Evenly pour the warm queso sauce over the arranged enchiladas to cover them generously.
- 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
