Description
These Indulgent Queso Chicken Enchiladas are a creamy, cheesy, and flavorful meal perfect for effortless weeknight dinners. Combining shredded chicken with a zesty taco-seasoned sour cream mixture and smothered in a rich Velveeta queso sauce, these enchiladas bake to bubbly perfection and are garnished with fresh cilantro and avocado for a delightful finish.
Ingredients
Scale
Filling
- 3 cups shredded chicken (rotisserie chicken can be used)
- 1 packet taco seasoning (or make your own)
- 1 cup sour cream (or Greek yogurt as a substitute)
- 1 can chopped green chilies (omit for milder version)
- 1 cup shredded cheddar cheese (or Monterey Jack or pepper jack)
Queso Sauce
- 16 oz cubed Velveeta cheese (or reduced-fat cheese)
- 1 can diced tomatoes with green chilies (keep undrained)
Enchiladas
- 8 pieces tortillas (corn, flour, or whole-wheat)
Garnish
- 1 piece fresh avocado (for drizzling)
- 1/4 cup chopped cilantro (for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the enchiladas later.
- Prepare the Filling: In a large bowl, combine the shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Mix thoroughly to create a well-blended filling.
- Make the Queso Sauce: In a saucepan over medium-high heat, melt the cubed Velveeta cheese along with the undrained diced tomatoes with green chilies. Stir continuously until the mixture becomes smooth and creamy.
- Fill the Tortillas: Spoon about ½ to ¾ cup of the chicken mixture into each tortilla. Roll up each tortilla burrito-style, ensuring the filling is securely wrapped inside.
- Arrange in Baking Dish: Place each filled tortilla seam-side down in a 9×13-inch casserole dish, arranging them snugly side by side.
- Pour the Queso Sauce: Evenly pour the creamy queso sauce over the arranged enchiladas, covering them completely for maximum flavor and moisture.
- Bake the Enchiladas: Bake the casserole in the preheated oven for 20 to 25 minutes, or until the enchiladas are heated through and the sauce is hot and bubbly.
- Garnish and Serve: Remove from the oven and top with freshly chopped cilantro and slices or drizzle of fresh avocado as desired before serving.
Notes
- For a milder dish, omit the chopped green chilies from the filling.
- You can substitute Greek yogurt for sour cream to reduce fat content without compromising creaminess.
- Use rotisserie chicken for a quick and flavorful shredded chicken option.
- Feel free to use your choice of tortillas: corn, flour, or whole-wheat based on preference or dietary needs.
- Leftover enchiladas can be refrigerated and reheated in the oven or microwave.
