Creamy Queso Chicken Enchiladas for Ultimate Weeknight Comfort

Delight in creamy, cheesy enchiladas that are quick to make and customizable, ideal for busy weeknights.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 enchiladas

Course: Dinner

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

2 cups Shredded Chicken substitute with shredded beef or turkey if desired
1 packet Taco Seasoning store-bought for convenience
1 cup Sour Cream Greek yogurt works as a healthier substitute
1 cup Shredded Cheddar Cheese Monterey Jack or Pepper Jack can add extra spice
1 can Chopped Green Chilies diced jalapeños can elevate the spice level

For the Sauce

16 oz Velveeta Cheese cream cheese can be used, but it will change the flavor
1 can Diced Tomatoes with Green Chilies fresh tomatoes or tomato sauce can work as alternatives

For the Base

8 pieces Tortillas opt for gluten-free tortillas if needed for gluten avoidance

Equipment

Oven
large bowl
Saucepan
casserole dish

Method

Instructions

Preheat the oven to 350°F (175°C).
Mix together shredded chicken, taco seasoning, sour cream, cheddar cheese, and chopped green chilies in a large bowl.
Melt Velveeta cheese with the diced tomatoes in a saucepan over medium-high heat until smooth and creamy.
Fill each tortilla with ½ to ¾ cup of the chicken mixture and roll tightly.
Arrange the rolled enchiladas seam side down in a greased 9x13 casserole dish.
Pour the warm queso sauce evenly over the assembled enchiladas.
Bake for 20-25 minutes, or until bubbly and heated through.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 30gProtein: 22gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 900mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 2mgCalcium: 400mgIron: 2mg

Notes

Optional: Garnish with fresh cilantro or a drizzle of sour cream for enhanced flavor.

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