These indulgent enchiladas are loaded with tender chicken, tangy sour cream, melted cheddar, and green chilies, then smothered in a rich, velvety queso sauce. It’s the ultimate weeknight comfort meal that everyone will love.
Queso Chicken Enchiladas
Ingredients
Ingredient | Quantity |
---|---|
Tortillas and Fillings | |
Burrito-size flour tortillas | 5 |
Shredded chicken | 2 ½ cups |
Taco seasoning | ½ packet |
Sour cream | 1 cup |
Shredded cheddar cheese | 1 cup |
Green chilies, chopped | 2 tbsp |
Queso Sauce | |
Diced tomatoes with green chilies, undrained | 10 oz |
Queso blanco Velveeta, cubed | 1 lb |
Instructions
Prepare the Filling:
In a large bowl, combine the shredded chicken, taco seasoning, sour cream, cheddar cheese, and chopped green chilies. Mix everything together until well blended and set aside.
Make the Queso Sauce:
Place a saucepan over medium-high heat. Add the cubed Velveeta and the undrained diced tomatoes with green chilies. Stir continuously until the cheese is fully melted and the sauce is smooth and creamy.
Assemble the Enchiladas:
Lay the flour tortillas flat on a clean surface. Spoon about ½ to ¾ cup of the chicken mixture down the center of each tortilla, spread it out slightly, and roll it up tightly like a burrito.
Arrange and Bake:
Place the rolled tortillas seam-side down in a 9×13 casserole dish, fitting them snugly together. Pour the hot queso sauce evenly over the enchiladas, making sure every tortilla is well covered.
Bake and Serve:
Bake at 350°F for 20–25 minutes, or until everything is heated through and bubbly. Serve immediately for a cheesy, satisfying dinner.
This dish combines creamy, cheesy goodness with just the right touch of spice, making it a go-to favorite for busy nights or casual gatherings.