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Creamy Queso Chicken Enchiladas

Creamy Queso Chicken Enchiladas for the Ultimate Comfort Meal

Indulge in Creamy Queso Chicken Enchiladas, a crowd-pleasing comfort meal ready in just 10 minutes!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 enchiladas
Course: Chicken
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Filling
  • 2 cups shredded chicken can substitute with shredded beef or turkey
  • 1 packet taco seasoning or homemade mix
  • 1 cup sour cream or Greek yogurt
  • 1 cup shredded cheddar cheese or Monterey Jack/Pepper Jack
  • 1 can chopped green chilies or diced jalapeños for extra spice
For the Sauce
  • 16 oz Velveeta cheese or cream cheese as an alternative
  • 1 can diced tomatoes with green chilies fresh tomatoes or tomato sauce can be used
For the Enchiladas
  • 8 pieces tortillas gluten-free tortillas optional

Equipment

  • oven
  • mixing bowl
  • Saucepan
  • Casserole dish
  • spatula
  • Wooden Spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Mix thoroughly.
  3. In a medium saucepan over medium-high heat, melt Velveeta cheese and diced tomatoes with green chilies, stirring continuously for about 5-7 minutes.
  4. Lay each tortilla flat and scoop ½ to ¾ cup of chicken filling in the center. Roll tightly and arrange seam-side down in a greased casserole dish.
  5. Pour the warm queso sauce over the assembled enchiladas, ensuring they are generously coated.
  6. Bake in the preheated oven for 20-25 minutes until bubbling and golden brown.
  7. Let sit for a few minutes before serving with your favorite sides.

Notes

These enchiladas can be assembled up to 24 hours in advance and refrigerated. Leftovers can be stored in an airtight container for up to 3 days or frozen for up to 3 months.