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Delicious queso chicken enchiladas topped with melted cheese

Queso Chicken Enchiladas

Delicious and easy-to-make queso chicken enchiladas filled with shredded chicken, creamy queso, and topped with melted cheese.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces burrito-size flour tortillas Corn tortillas can also be used, just warm them first.
  • 2 cups shredded chicken Rotisserie chicken works fabulously for faster prep!
  • 1 packet taco seasoning Feel free to use homemade or store-bought.
  • 1 cup sour cream Greek yogurt is a healthier substitute if desired.
  • 1 cup shredded cheddar cheese Mix in Monterey Jack for extra creaminess.
  • 1 can chopped green chilies Adjust quantity based on heat preference.
  • 1 can diced tomatoes with green chilies Undrained for moisture.
  • 16 oz Queso Blanco Velveeta Melts beautifully to create a creamy sauce.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, mix shredded chicken with taco seasoning, sour cream, chopped green chilies, and half of the shredded cheese.
  3. Take one tortilla, fill it with the chicken mixture, then roll it up and place it seam-side down in a greased baking dish.
  4. Repeat with the remaining tortillas and chicken mixture.
Baking
  1. Pour the diced tomatoes with green chilies over the enchiladas, then top them with the remaining cheese and Queso Blanco.
  2. Bake for 15-20 minutes, until the cheese is bubbly and everything is heated through.

Notes

Garnish the enchiladas with fresh cilantro or sliced green onions. Serve with a crisp salad or Mexican rice. Pair with drinks like iced tea or classic margarita. Flavor enhancement: Add lime juice or cumin for an extra kick. For a vegetarian version, replace chicken with black beans.