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Cheesy and warming queso chicken enchiladas are my go to when the family wants comfort food without a lot of fuss. Everything comes together in one dish with melty Velveeta queso, tender shredded chicken, and plenty of savory green chilies. It is honestly the dinner I keep in my back pocket for busy nights or when we have extra chicken that needs a little reinvention.
Ingredients
- Burrito size flour tortillas: soft and big enough for generous fillings look for fresh and pliable tortillas for easy rolling
- Shredded chicken: rotisserie works beautifully tender and perfectly cooked or quickly shred leftover roasted chicken
- Taco seasoning: for smoky spicy flavor use your favorite brand or mix up your own for custom heat
- Sour cream: for that cool tang while keeping the filling moist and creamy be sure to use full fat for best texture
- Cheddar cheese: shredded for rich sharp flavor choose a block to shred at home for better melt
- Chopped green chilies: for mild heat and pepper flavor canned makes it easy to control the spice level
- Diced tomatoes with green chilies: undrained for a boost of zesty flavor opt for Rotel or similar brands for fresh taste
- Queso Blanco Velveeta: cubed for the ultimate creamy cheese sauce this melts into silky perfection every time
Step by Step Instructions
- Make the Chicken Filling:
- Combine shredded chicken taco seasoning sour cream shredded cheddar and chopped green chilies in a big bowl Stir well until every piece of chicken is coated and cheesy mixture is even throughout
- Melt the Queso:
- In a saucepan over medium high heat add cubed Velveeta and the undrained diced tomatoes with green chilies Stir now and then until the cheese is fully melted and you have a thick pourable cheese sauce
- Assemble the Enchiladas:
- Lay each tortilla flat on your counter Fill with about three quarters cup of chicken mixture in the very center Use the back of a spoon to spread filling slightly but keep it toward the center for easy rolling
- Roll and Arrange:
- Roll each tortilla snug so the filling stays inside and place them seam side down in a 9 by 13 casserole dish Arrange enchiladas side by side to fit tightly
- Top with Queso and Bake:
- Pour warm queso sauce evenly across the tops of all tortillas Make sure the sauce gets into every edge and corner Bake at 350 degrees Fahrenheit for about twenty to twenty five minutes or until piping hot and bubbling on the edges
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I always love the way Velveeta melts into the dreamiest sauce here It reminds me of my mom’s game day queso and my kitchen always smells like weekend parties when this is in the oven My daughter even calls this celebration chicken for that reason
Storage Tips
Queso chicken enchiladas keep in the fridge in an airtight container for up to three days They also freeze before baking just wrap the assembled but unbaked casserole tightly in plastic and foil When ready to eat thaw overnight in the fridge and bake as directed for best results
Ingredient Substitutions
Swap in corn tortillas if you want a gluten free version Just remember to warm and soften them first before rolling If you do not have Velveeta a block of cream cheese mixed with two cups shredded Monterey Jack also works in a pinch For extra veggies stir in sautéed onions or spinach to change things up
Serving Suggestions
Serve these enchiladas with a crisp green salad or a side of Spanish rice My family likes to add a few spoonfuls of jarred jalapenos on top for heat and a big scoop of guacamole right beside The leftovers are awesome as a filling for wraps with shredded lettuce and pico de gallo
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Origins and Inspiration
While not a classic Mexican dish queso enchiladas are a Tex Mex comfort food staple Popular in home kitchens across the Southwest they take the basic enchilada but swap traditional red or green sauce for an ultra creamy queso that is a favorite here in North Texas
Recipe FAQs
- → What kind of chicken works best?
Shredded rotisserie chicken is convenient and flavorful, but cooked, chopped chicken breast or canned chicken also work well for this dish.
- → Can I substitute the flour tortillas?
Corn tortillas may be used, but warm them before filling to prevent tearing. Flour tortillas give a softer texture.
- → Is there a replacement for Velveeta queso?
Processed cheese alternatives or homemade white cheese sauces may be used, though melted Velveeta offers the classic creamy consistency.
- → How spicy are these enchiladas?
The mild green chilies and diced tomatoes add gentle heat. For more spice, try adding chopped jalapeños or extra seasoning.
- → How should leftovers be stored?
Cool completely, cover tightly, and refrigerate for up to 3 days. Reheat in the oven or microwave until fully warmed through.