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This easy queso chicken enchiladas recipe is the perfect weeknight dinner when you want something cozy and satisfying without a lot of fuss. Creamy Velveeta cheese and tender shredded chicken teamed with mild green chilies create a rich filling wrapped in soft flour tortillas. The sauce is a luscious blend of melted queso and zesty diced tomatoes that bakes into a bubbly golden top. It comes together quickly and feeds a hungry family with minimal cleanup.
This became a go to comfort meal for my family when my youngest broke her arm last year and it hasn’t left our rotation since
Ingredients
- Burrito size flour tortillas: Soft pliable wraps that hold a generous filling, seek fresh ones if you can
- Shredded chicken: Rotisserie or leftover roasted chicken works well for tender protein
- Taco seasoning: To add smoky and spicy flavor, use your favorite brand or homemade mix
- Sour cream: For a cool tang and creamy texture, full fat is best here
- Shredded cheddar cheese: For sharpness and richness, grate from a block for superior melt
- Chopped green chilies: Provide mild heat and pepper flavor, canned varieties are convenient and consistent
- Diced tomatoes with green chilies: Undrained add zesty brightness, brands like Rotel shine here
- Cubed Queso Blanco Velveeta: Melts into a velvety cheese sauce that ties everything together beautifully
Instructions
- Make the Chicken Filling:
- Combine shredded chicken, taco seasoning, sour cream, shredded cheddar, and chopped green chilies in a large bowl. Stir thoroughly until the chicken is evenly coated and the mixture is creamy and cheesy. This ensures every bite is flavorful and moist.
- Melt the Queso:
- Heat the cubed Velveeta and undrained diced tomatoes with green chilies in a saucepan over medium high heat. Stir frequently to prevent sticking. Continue cooking until the cheese is completely melted and the sauce is smoothly thick and pourable. Warm sauce penetrates the enchiladas during baking.
- Assemble the Enchiladas:
- Spread one tortilla flat on your countertop. Spoon about three quarters of a cup of the chicken filling into the center. Use the back of a spoon to gently spread the filling slightly but keep most of it centered to make rolling easier. Proper filling placement avoids spilling.
- Roll and Arrange:
- Roll the tortilla tightly around the filling to keep it snug. Place the rolled enchilada seam side down in a 9 by 13 inch casserole dish. Repeat with remaining tortillas and chicken mixture, arranging them side by side so they fit snugly for even baking.
- Top with Queso and Bake:
- Pour the warm queso sauce evenly over the tops of the assembled enchiladas, making sure it seeps into the edges and covers them completely. Bake in a 350 degree Fahrenheit oven for twenty to twenty five minutes or until the sauce is bubbly and the top turns lightly golden. Let it rest a few minutes before serving.
Velveeta is my favorite ingredient here because it melts into the creamiest, dreamiest queso sauce I know. It reminds me of my mom’s game day dips and fills the kitchen with the kind of cozy aroma that makes everyone gather around. My daughter even calls this “celebration chicken” because we always make it for family parties and special weekends.
Storage Tips
Store leftover queso chicken enchiladas in an airtight container in the fridge for up to three days. You can freeze them before baking by wrapping the assembled but unbaked casserole tightly in plastic wrap and foil. When you’re ready, thaw overnight in the fridge and bake as usual for best results that taste fresh.
Ingredient Substitutions
Swap burrito size flour tortillas for corn tortillas if you need a gluten free option. Warm and soften corn tortillas before rolling to avoid breakage. If you don’t have Velveeta, try mixing cream cheese with shredded Monterey Jack cheese for a similar creamy sauce. Add sautéed onions or fresh spinach to the chicken mixture for an extra veggie boost.
Serving Suggestions
These enchiladas are fantastic with a crisp green salad or classic Spanish rice on the side. My family loves topping theirs with jarred jalapeños for a little kick and a big scoop of fresh guacamole adds cooling richness. Leftovers also make a tasty filling for wraps combined with shredded lettuce and pico de gallo.
Let the casserole rest for about five minutes after baking for cleaner slices and easier serving.
Common Questions About Recipes
- → What kind of chicken works best?
Shredded rotisserie chicken is ideal for convenience and flavor, but cooked breast or canned chicken also works well.
- → Can flour tortillas be substituted?
Corn tortillas can be used but should be warmed first to avoid tearing. Flour tortillas provide a softer texture and easier rolling.
- → Is there an alternative to Velveeta queso?
Homemade white cheese sauces or processed cheese alternatives can be used, though Velveeta melts into the creamiest sauce.
- → How spicy are these enchiladas?
Mild green chilies and diced tomatoes add gentle heat. To increase spice, add jalapeños or extra seasoning.
- → What is the best way to store leftovers?
Cool completely, cover tightly, and refrigerate for up to three days. Reheat thoroughly in oven or microwave.