Description
These creamy queso chicken enchiladas are rich, cheesy, and packed with bold Tex-Mex flavor. Perfect for busy weeknights, this comforting family dinner comes together quickly with simple ingredients.
Ingredients
- 2 cups shredded chicken (rotisserie or cooked)
- 1 packet taco seasoning
- 1 cup sour cream or Greek yogurt
- 1 cup shredded cheddar cheese, divided
- 1 can chopped green chilies
- 1 package Velveeta cheese
- 1 can diced tomatoes with green chilies
- 8 tortillas (flour or gluten-free)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken and taco seasoning.
- In another bowl, mix the sour cream and Velveeta cheese until smooth.
- Stir the creamy mixture into the chicken along with the chopped green chilies, diced tomatoes with green chilies, and half of the shredded cheddar cheese.
- Warm the tortillas slightly to make them pliable.
- Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in a greased baking dish.
- Pour any remaining creamy sauce over the enchiladas and sprinkle with the remaining cheddar cheese.
- Bake for about 25 minutes, until bubbly and lightly golden on top.
- Serve warm with optional toppings like cilantro, avocado, or salsa.
Notes
- Greek yogurt can be used instead of sour cream for a lighter option.
- Use gluten-free tortillas to make the recipe gluten free.
- Rotisserie chicken makes preparation even faster.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 enchilada
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 980 mg
- Fat: 23 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 85 mg
