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Indulgent Queso Chicken Enchiladas

These creamy and cheesy enchiladas are perfect for busy weeknights, providing great flavor and comfort in under an hour.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups Shredded Chicken Using rotisserie chicken will save you time.
  • 1 packet Taco Seasoning Or make your own for a tailored flavor.
  • 1 cup Sour Cream Greek yogurt makes a healthier alternative.
  • 2 cups Shredded Cheddar Cheese Feel free to use Monterey Jack or pepper jack.
  • 1 can Chopped Green Chilies Omit for a milder kick or switch to jalapeños.
  • 16 oz Cubed Velveeta For a creamier consistency, low-fat options work well.
  • 1 can Diced Tomatoes with Green Chilies Make sure to keep it undrained for juiciness.
  • 8 pieces Tortillas Choose between corn, flour, or whole-wheat based on preference.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, mix the shredded chicken, taco seasoning, sour cream, half the cheese, and green chilies.
  3. Take each tortilla and spoon a generous amount of the chicken mixture into the center. Roll up tightly and place seam-side down in a greased baking dish.
Baking
  1. After all tortillas are filled and in the dish, pour the diced tomatoes over the top, followed by the cubed Velveeta.
  2. Sprinkle the remaining cheese on top and cover the dish with aluminum foil.
  3. Bake for 20 minutes, then remove the foil and bake for an additional 10 minutes until everything is bubbly and golden.

Notes

When serving, pair with a fresh green salad or Mexican rice. For optimal flavor, add fresh cilantro and lime juice. Leftovers can be stored in an airtight container in the fridge for 3-4 days or frozen for up to 2 months.