Go Back
–+ servings
Queso Chicken Enchiladas for a Quick and Cheesy Dinner Delight

Queso Chicken Enchiladas for a Quick Cheesy Family Feast

Queso Chicken Enchiladas for a Quick and Cheesy Dinner Delight are the perfect weeknight meal that combines flavor and ease of preparation.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Enchiladas
  • 8 pieces Burrito Size Flour Tortillas Corn tortillas can be substituted but should be warmed first.
  • 2 cups Shredded Chicken Rotisserie chicken is recommended for quick meal prep.
  • 1 packet Taco Seasoning Can use homemade or store-bought mixes.
  • 1 cup Sour Cream Greek yogurt can be used for a healthier option.
  • 2 cups Cheddar Cheese (shredded) Can be mixed with Monterey Jack for added creaminess.
  • 1 can Chopped Green Chilies Adjust quantity based on spice preference.
  • 1 can Diced Tomatoes with Green Chilies (undrained) Keeps the filling moist and flavorful.
  • 16 ounces Queso Blanco Velveeta Melts smoothly to create a creamy sauce.
Optional Customizations
  • 1 cup Chopped Bell Peppers Add a crunch and more nutrients to your enchiladas.
  • 1/2 cup Jalapeños For those who crave a spicy kick.
  • 1 can Black or Pinto Beans Incorporate for extra protein and fiber.
  • 8 ounces Cream Cheese Swap for sour cream for a richer flavor.
  • 2 cups Various Melting Cheeses Experiment with Monterey Jack or Pepper Jack.

Equipment

  • large mixing bowl
  • medium saucepan
  • 9x13 baking dish

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine the shredded chicken, taco seasoning, sour cream, cheddar cheese, and chopped green chilies. Stir until well-mixed.
  2. In a medium saucepan, melt the Velveeta queso with the undrained diced tomatoes over medium-high heat. Stir continuously for about 5–7 minutes until smooth and creamy.
  3. Take the flour tortillas and spoon about ½ to ¾ cup of the chicken filling in the center of each. Roll tightly and tuck in the sides, placing seam-side down in a greased baking dish.
  4. Pour the prepared queso sauce evenly over the enchiladas, ensuring each is covered completely.
  5. Preheat your oven to 350°F (175°C) and bake the enchiladas for 20–25 minutes until heated through and bubbly.
  6. Allow the enchiladas to cool for a few minutes before serving with side dishes like Spanish rice or a fresh salad.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 40gProtein: 22gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 70mgSodium: 900mgPotassium: 350mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 250mgIron: 2mg

Notes

Leftovers can be kept in an airtight container for up to 3 days. For best reheating, use the oven rather than the microwave.

Tried this recipe?

Let us know how it was!