Short Description
These creamy chicken enchiladas, smothered in cheesy queso, sour cream, and mild green chile, make the perfect weeknight comfort meal. A delightful blend of flavors and textures, these enchiladas are guaranteed to be a family favorite.
Ingredients
Tortillas and Fillings
- 5 burrito-size flour tortillas
- 2 ½ cups shredded cooked chicken
- ½ packet taco seasoning
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped green chilies
Queso Sauce
- 10 ounces diced tomatoes with green chilies, undrained (such as Rotel)
- 1 pound queso blanco Velveeta, cubed
Preparation
Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a large bowl, combine the shredded chicken, taco seasoning, sour cream, cheddar cheese, and chopped green chilies. Mix well until all ingredients are evenly distributed. This is your flavorful chicken filling.
Step 3: Prepare the queso sauce. In a saucepan over medium-high heat, combine the cubed Velveeta and the undrained diced tomatoes and green chilies. Stir continuously until the cheese is completely melted and the sauce is smooth and creamy. Be careful not to burn the cheese; reduce heat if necessary.
Step 4: Lay the tortillas on a flat surface, such as a cutting board or clean countertop. Spoon approximately ½ to ¾ cup of the chicken filling into the center of each tortilla. Spread the filling slightly to ensure even distribution.
Step 5: Roll up each tortilla tightly, like a burrito, and place it seam-side down in a 9×13 inch casserole dish. Arrange the filled tortillas snugly in the dish.
Step 6: Pour the hot queso sauce evenly over the enchiladas, ensuring that each one is well-covered.
Step 7: Bake in the preheated oven for 20–25 minutes, or until the enchiladas are bubbly and heated through. The cheese sauce should be melted and slightly browned.
Step 8: Remove from the oven and let cool for a few minutes before serving.
Why You’ll Love This Recipe
These Queso Chicken Enchiladas are incredibly easy to make, perfect for a quick and satisfying dinner. The combination of creamy queso, flavorful chicken filling, and soft tortillas creates a comforting and delicious meal that everyone will enjoy. They are also highly customizable; you can adjust the ingredients to suit your taste preferences.
Serving Suggestions
Serve the enchiladas hot, straight from the oven. Consider garnishing with:
- Extra sour cream
- Fresh cilantro
- Diced tomatoes
- Sliced green onions
- A side of rice and beans
- Guacamole
Tips
- For a spicier kick, use hot taco seasoning or add a pinch of cayenne pepper to the chicken filling.
- Feel free to substitute the shredded chicken with ground beef or turkey.
- To prevent the tortillas from tearing, warm them slightly in the microwave before filling.
- If you don’t have Velveeta, you can use another type of melting cheese, such as Monterey Jack or pepper jack.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Preparation Time
- Preparation Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
Nutrition Information
(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
- Calories: Approximately 550-650 per serving
- Protein: 35-45g
- Sodium: 800-1000mg
Conclusion
Queso Chicken Enchiladas are a guaranteed crowd-pleaser, perfect for busy weeknights or casual gatherings. With their creamy queso sauce and flavorful chicken filling, they offer a satisfying and delicious meal that’s easy to customize and enjoy. This recipe is a fantastic addition to your repertoire of comforting and quick dinner options.
Questions and Answers
Q1: Can I make these enchiladas ahead of time?
A: Yes, you can assemble the enchiladas ahead of time, cover them with foil, and store them in the refrigerator for up to 24 hours. Add a few extra minutes to the baking time when cooking from cold.
Q2: What if I don’t have green chilies?
A: If you don’t have green chilies, you can substitute with a small can of diced green bell peppers, or omit them altogether without significantly altering the flavor.
Q3: Can I use corn tortillas instead of flour tortillas?
A: While flour tortillas are recommended for their pliability and taste in this recipe, you can use corn tortillas. However, corn tortillas tend to break more easily, so warm them well before filling to prevent tearing.
Q4: How can I make this recipe healthier?
A: To make the recipe healthier, use low-fat sour cream, reduced-fat cheese, and whole wheat tortillas. You can also add more vegetables to the filling, such as diced bell peppers or onions.
Q5: What is the best way to reheat leftover enchiladas?
A: The best way to reheat leftover enchiladas is in the oven. Preheat the oven to 350°F (175°C), cover the enchiladas with foil, and bake for 15-20 minutes, or until heated through. You can also microwave them, but they may become slightly soggy.
