Creamy Queso Chicken Enchiladas

why make this recipe

This dish gives warm, cheesy comfort. It is easy to make and fills a family. The sauce is creamy and mild. You can make it in one baking dish and serve quickly.

introduction

Creamy Queso Chicken Enchiladas mix simple pantry items with cooked chicken for a soft, cheesy meal. The flavors are mild and creamy, so kids and adults like it. If you enjoy other creamy chicken dishes, try this similar option: Cajun chicken sloppy joes with creamy cheese sauce for another easy dinner idea.

how to make Creamy Queso Chicken Enchiladas

These steps are easy. Read the ingredients and directions below. For a dip-like cheese texture you can also look at a related recipe: cheesy creamy buffalo chicken dip.

Ingredients :

• 2 cups Chicken
• 1 can Green chilies
• 1 can Tomatoes with green chilies
• 1 packet Taco seasoning
• 8 Tortillas
• 1 cup Cheddar cheese
• 1 cup Sour cream
• 1 package Velveeta cheese

Directions :

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, combine cooked chicken, green chilies, tomatoes with green chilies, and taco seasoning.
3. In a separate bowl, mix together the cheddar cheese and sour cream.
4. Take a tortilla and spoon some of the chicken mixture into the center, then sprinkle with the cheddar cheese mixture. Roll the tortilla and place it seam-side down in a greased baking dish. Repeat with the remaining tortillas.
5. Pour the Velveeta cheese over the top of the rolled enchiladas.
6. Bake in the preheated oven for 25-30 minutes or until bubbly and heated through.
7. Serve warm and enjoy your creamy queso chicken enchiladas!

how to serve Creamy Queso Chicken Enchiladas

Serve hot from the oven. Add chopped cilantro or green onions on top for color. Offer lime wedges, salsa, or extra sour cream on the side. Pair with rice, beans, or a simple salad.

how to store Creamy Queso Chicken Enchiladas

Cool to room temperature before storing. Cover and keep in the fridge for up to 3 days. To freeze, wrap well and freeze for up to 2 months. Reheat covered in a 350°F oven until hot, or microwave single portions until warm.

tips to make Creamy Queso Chicken Enchiladas

• Use cooked rotisserie chicken to save time.
• Warm tortillas before filling so they roll without cracking.
• Cut Velveeta into cubes to melt faster and more evenly.
• Taste the chicken mix before rolling; add a little salt if needed.

variation (if any)

• Add chopped jalapeño for heat.
• Swap part of the Velveeta for Monterey Jack or Pepper Jack.
• Use corn tortillas for a gluten-free option if they are soft and fresh.
• Mix in black beans or corn for more texture.

FAQs

Q: Can I use fresh salsa instead of tomatoes with green chilies?
A: Yes. Fresh salsa works. The flavor will be fresher and less salty.

Q: Can I make this ahead and bake later?
A: Yes. Assemble the enchiladas, cover, and keep in the fridge up to 24 hours before baking.

Q: Is it safe to freeze after baking?
A: Yes. Cool fully, then wrap and freeze. Reheat in the oven from frozen, covered, until hot.

Q: Can I use low-fat sour cream?
A: Yes. The texture changes slightly, but it will still be creamy.

Q: How do I know when it is done baking?
A: The top should be bubbly and the center hot. An oven time of 25-30 minutes usually works.

Conclusion

For a creamy baked enchilada to try along similar lines, see this classic take on creamy chicken enchiladas: Creamy White Chicken Enchiladas – The Country Cook. If you want a version with jalapeño heat and queso-style sauce, this recipe shows another tasty approach: Creamy Jalapeno Queso Chicken Enchiladas Recipe.

Creamy Queso Chicken Enchiladas

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• Author: lamharmalmehdi25
• Total Time: 45 minutes
• Yield: 4 servings
• Diet: Gluten-Free Option Available

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Description

Creamy Queso Chicken Enchiladas are a warm, cheesy comfort dish that’s easy to make and perfect for a family meal.

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Ingredients

• 2 cups cooked Chicken
• 1 can Green chilies
• 1 can Tomatoes with green chilies
• 1 packet Taco seasoning
• 8 Tortillas
• 1 cup Cheddar cheese
• 1 cup Sour cream
• 1 package Velveeta cheese

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Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, combine cooked chicken, green chilies, tomatoes with green chilies, and taco seasoning.
3. In a separate bowl, mix together the cheddar cheese and sour cream.
4. Take a tortilla and spoon some of the chicken mixture into the center, then sprinkle with the cheddar cheese mixture. Roll the tortilla and place it seam-side down in a greased baking dish. Repeat with the remaining tortillas.
5. Pour the Velveeta cheese over the top of the rolled enchiladas.
6. Bake in the preheated oven for 25-30 minutes or until bubbly and heated through.
7. Serve warm and enjoy your creamy queso chicken enchiladas!

Notes

Use cooked rotisserie chicken to save time. Warm tortillas before filling to prevent cracking. For more texture, mix in black beans or corn.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 5g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 80mg

Keywords: enchiladas, creamy chicken, comfort food, easy dinner, Mexican recipes