Indulgent Queso Chicken Enchiladas
A melty, crowd-pleasing casserole featuring shredded chicken and gooey queso, ideal for quick weeknight dinners and comfort food cravings.
Ingredients
Chicken Filling
- 3 cups shredded cooked chicken (rotisserie chicken) Remove skin, shred and measure three packed cups.
- 1 packet taco seasoning Or 1–2 tbsp homemade for a milder taste.
Queso Mixture
- 1 cup sour cream Or Greek yogurt for a tangy, lower-fat swap.
- 2 cups shredded cheddar cheese Or Monterey Jack; use pepper jack for heat.
- 16 oz cubed Velveeta Reduced-fat Velveeta or a processed cheese substitute can lighten it.
- 1 can (4 oz) chopped green chilies Omit for milder flavor or swap for jalapeños.
- 1 can (10 oz) diced tomatoes with green chilies Do not drain.
Tortillas
- 8 pieces tortillas (corn, flour, or whole-wheat) Flour holds up best to wet filling; warm corn briefly to reduce tearing.
Optional Garnishes
- chopped cilantro For garnish.
- sliced green onions For garnish.
- avocado For garnish.
- lime wedges For garnish.
- salsa For garnish.
- pickled red onions For garnish.
Instructions
Preparation
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- In a medium saucepan over low heat, combine cubed Velveeta and the undrained can of diced tomatoes with green chilies. Stir gently until melted and smooth.
- Remove from heat and stir in sour cream, 1 cup shredded cheddar, and chopped green chilies until fully incorporated.
- In a bowl, combine shredded chicken with taco seasoning. If you prefer a milder seasoning, use half the packet and add to taste.
- Fold the seasoned chicken into the queso mixture so the meat is evenly coated.
- Warm tortillas for 20–30 seconds in the microwave wrapped in a damp paper towel or heat briefly in a skillet.
Assembly
- Spoon about 1/3 to 1/2 cup of the chicken-queso filling into each tortilla, roll tightly, and place seam-side down in the prepared baking dish.
- Sprinkle remaining 1 cup shredded cheddar evenly over the top of the enchiladas.
Baking
- Bake uncovered for 15–20 minutes, until the cheese is melted and edges are bubbly.
- For a browned top, broil for 1–2 minutes, watching closely.
- Let rest for 5 minutes before serving. Garnish with cilantro, green onions, diced avocado, or a squeeze of lime.
Notes
Best enjoyed straight from the oven with a crisp, acidic side like mixed greens or a simple cabbage slaw. Store leftovers in an airtight container for 3–4 days, or freeze for up to 2 months.