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Queso Chicken Enchiladas

Comforting Queso Chicken Enchiladas with tender shredded chicken wrapped in warm tortillas and blanketed in a silky Velveeta queso sauce. Ready in 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 enchiladas
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cup shredded chicken rotisserie chicken works well
  • 1 packet taco seasoning store-bought or homemade
  • 1 cup sour cream Greek yogurt can be substituted
  • 1 cup shredded cheddar cheese Monterey Jack or Pepper Jack also work
  • 1 can chopped green chilies 4 oz can
  • 1 package Velveeta cheese 16 oz, cut into chunks
  • 1 can diced tomatoes with green chilies 10 oz, undrained
  • 8 flour tortillas 8-inch; corn tortillas for gluten-free option

Equipment

  • Large mixing bowl
  • saucepan
  • 9x13 casserole dish

Method
 

  1. Preheat the oven to 350 degrees F (175 degrees C) and grease a 9x13 casserole dish.
  2. In a large bowl, combine shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Stir until fully combined.
  3. In a saucepan over medium-high heat, combine Velveeta chunks and undrained diced tomatoes with green chilies. Stir continuously until completely smooth and creamy.
  4. Lay each tortilla flat. Scoop about 1/2 to 3/4 cup of the chicken filling into the center. Roll each tortilla tightly.
  5. Place rolled enchiladas seam-side down in the greased casserole dish.
  6. Pour the warm queso sauce evenly over all enchiladas.
  7. Bake uncovered for 20 to 25 minutes until heated through and bubbly. Let rest 3 to 5 minutes before serving.
  8. Optional: Garnish with fresh cilantro or a dollop of sour cream before serving.

Notes

Make-ahead: Assemble up to 24 hours in advance, cover, and refrigerate. Add 5 to 8 extra minutes to bake time. For extra crunch, add crushed tortilla chips during the last 5 minutes of baking. Protein swap: Replace chicken with shredded beef or turkey. Gluten-free: Use corn tortillas, warmed in a dry skillet before rolling.
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