Creamy Queso Chicken Enchiladas for Effortless Family Dinners
These Queso Chicken Enchiladas are comforting and delicious, perfect for family dinners.
Ingredients
Scale
- 2 cups Shredded Chicken (Substitute with shredded beef or turkey if desired.)
- 1 packet Taco Seasoning (Store-bought or homemade for convenience.)
- 1 cup Sour Cream (Greek yogurt can be used as a healthier substitute.)
- 1 cup Shredded Cheddar Cheese (Monterey Jack or Pepper Jack for a spicy twist.)
- 1 can Chopped Green Chilies (Diced jalapeños can be used for more heat.)
- 1 package Velveeta Cheese (Cream cheese can be used, though the flavor may differ.)
- 1 can Diced Tomatoes with Green Chilies (Fresh tomatoes or tomato sauce can work as alternatives.)
- 8 tortillas Tortillas (Gluten-free tortillas available for gluten avoidance.)
Instructions
- Preheat the oven to 350°F (175°C).
- Mix the filling by combining shredded chicken, taco seasoning, sour cream, cheddar cheese, and chopped green chilies in a large bowl.
- Melt the Velveeta with the undrained diced tomatoes in a saucepan over medium-high heat.
- Scoop about ½ to ¾ cup of the chicken mixture into each tortilla laid flat and roll them up tightly.
- Arrange the rolled enchiladas in a greased 9×13 casserole dish, seam side down.
- Pour the warm queso sauce evenly over the enchiladas.
- Bake for 20-25 minutes until heated through and bubbly.