Queso Chicken Enchiladas Recipe
Deliciously creamy Queso Chicken Enchiladas stuffed with seasoned shredded chicken, wrapped in soft flour tortillas, and smothered in a rich queso blanco cheese sauce with a hint of green chilies and diced tomatoes. Perfect for a comforting and flavorful family meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 5 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Filling
- 2 ½ cups shredded chicken
- ½ packet taco seasoning
- 1 cup sour cream
- 2 tablespoons chopped green chilies
Enchiladas
- 5 burrito size flour tortillas
- 1 cup shredded cheddar cheese
Sauce
- 1 pound queso blanco Velveeta, cubed
- 10 ounces diced tomatoes with green chilies, undrained
Instructions
- Prepare the Filling: In a medium bowl, combine the shredded chicken with the taco seasoning, sour cream, and chopped green chilies. Mix well until the chicken is evenly coated with the seasoning and creamy mixture.
- Make the Cheese Sauce: In a saucepan over medium heat, melt the cubed queso blanco Velveeta together with the undrained diced tomatoes and green chilies. Stir occasionally until the mixture is smooth and heated through, about 5-7 minutes.
- Assemble the Enchiladas: Preheat your oven to 350°F (175°C). Lay out a flour tortilla and spread a generous amount of the chicken filling down the center. Roll up the tortilla tightly and place it seam side down in a baking dish. Repeat with remaining tortillas and filling.
- Top with Sauce and Cheese: Pour the warm queso and tomato sauce evenly over the rolled tortillas in the baking dish. Sprinkle the shredded cheddar cheese on top for an extra cheesy finish.
- Bake: Bake the enchiladas in the preheated oven for 20-25 minutes until the cheese is melted and bubbly and the enchiladas are heated through.
- Serve: Remove from the oven and let cool slightly before serving. Garnish with extra chopped green chilies or fresh cilantro if desired.
Notes
- Shredded chicken can be pre-cooked or leftover rotisserie chicken for convenience.
- You can substitute the burrito size tortillas with regular size tortillas, but the yield will increase accordingly.
- For extra heat, add diced jalapeños or a splash of hot sauce in the filling or sauce.
- Make sure to keep the queso sauce warm before pouring over the enchiladas to help it spread easily.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
Keywords: Queso Chicken Enchiladas, Cheesy Enchiladas, Mexican Chicken Recipe, Easy Enchiladas, Queso Blanco, Shredded Chicken Enchiladas
Find it online: https://bitesizedbenny.com/queso-chicken-enchiladas-recipe/
