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Queso Chicken Enchiladas quickly became a staple in my kitchen. This dish takes the classic comfort of chicken enchiladas and elevates it with a blanket of creamy Velveeta queso. All you need is a few pantry staples and a little bit of prep time to make a weeknight meal that feels extra special yet is easy enough to cook even when you are exhausted. These enchiladas are satisfying, kid-approved, and a favorite for casual gatherings.
I first made these queso chicken enchiladas when my in-laws came to visit and now every time they return they request the same dish. It always brings the family to the table with smiles.
Ingredients
- Burrito size flour tortillas: for the base of each enchilada make sure they are soft and fresh so they roll easily
- Shredded chicken: for protein use rotisserie to save time or cook your own and season it well
- Taco seasoning: adds a punch of flavor try to choose one with real spices and minimal salt
- Sour cream: for creaminess and a slight tang look for full-fat versions for best texture
- Cheddar cheese: shredded to melt easily and add sharp flavor choose a block and shred it for fresher taste
- Chopped green chilies: for a gentle heat check for firm peppers and bright color
- Diced tomatoes with green chilies: undrained to keep the queso saucy use a trusted brand for best flavor
- Queso Blanco Velveeta: cubed for the iconic smooth, creamy queso choose fresh packaging so it melts evenly
Step-by-Step Instructions
- Prepare the Filling:
- Combine the shredded chicken, taco seasoning, sour cream, cheddar cheese, and green chilies in a large bowl. Mix well until all ingredients are evenly coated. Make sure the sauce covers every bit of chicken for juicy enchiladas.
- Make the Queso Sauce:
- Place the cubed Velveeta and the undrained diced tomatoes with green chilies in a saucepan. Heat over medium-high, stirring frequently, until the cheese has completely melted and you have a silky sauce. Stir patiently until there are no lumps.
- Assemble the Enchiladas:
- Lay each tortilla flat on a clean surface. Spoon about half a cup to three quarters of a cup of the chicken mixture into the center of each tortilla. Roll each tortilla tightly from one end to the other for a snug, burrito-style wrap.
- Arrange in the Dish:
- Line up each filled and rolled tortilla side by side in a greased casserole dish. Pack them snugly so they keep their shape during baking.
- Top with Queso and Bake:
- Pour the warm queso sauce over the top of the enchiladas using a spatula to spread it evenly and cover every inch. Bake at 350 degrees Fahrenheit for twenty to twenty five minutes. The sauce will bubble and the cheese will brown slightly at the edges.
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I always look forward to the queso sauce. Watching the cubes melt into a luscious cheese river is almost as fun as eating the finished dish. My nephew calls it liquid gold and licks the spoon clean.
Storage Tips
Store leftovers in the refrigerator covered tightly for up to three days. For best results reheat portions in the oven instead of the microwave to keep the tortillas from getting too soft. If you know you want to freeze the enchiladas assemble them but wait to add the queso and bake only when you are ready to eat.
Ingredient Substitutions
You can swap the chicken for cooked turkey or go meatless by filling with sautéed mushrooms and spinach. If you cannot find Queso Blanco Velveeta try a blend of cream cheese and Monterey Jack for a similar creamy finish. Corn tortillas can be used but you will want to warm them first so they roll without cracking.
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Serving Suggestions
Serve these enchiladas with fresh toppings like chopped cilantro, diced avocado, or a spoonful of salsa. A side of refried beans and Mexican rice rounds out the plate. My favorite pairing is with homemade guacamole and crisp shredded lettuce for a fresh contrast to all the cheesy goodness.
Cultural Context
Enchiladas trace their roots to Mexico, where tortillas are often filled with meats and cheeses then baked under sauce. This version borrows inspiration from Tex-Mex cuisine by using flour tortillas and a melty queso topping for extra richness.
Recipe FAQs
- → Can I use a different cheese instead of Velveeta?
Absolutely! While Velveeta creates an ultra-creamy texture, you can substitute with cream cheese, Monterrey Jack, or a blend of your favorite melting cheeses. Just ensure they melt smoothly for the sauce.
- → What type of chicken works best?
Shredded rotisserie chicken saves time and adds flavor, but any cooked, shredded chicken breast or thigh will work well. Season to taste before mixing into the filling.
- → Can I make this dish ahead of time?
Yes, you can assemble the enchiladas up to a day in advance and refrigerate. Pour the queso sauce on just before baking for the best texture and creamy finish.
- → What are good side dishes for serving?
Classic sides include guacamole, pico de gallo, Mexican rice, or a simple green salad for freshness. Choose your favorites to complement the flavors.
- → How can I make it spicier?
Add chopped jalapeños to the filling, use spicy taco seasoning, or top with a drizzle of hot sauce before serving. Adjust to your heat preference.
- → Is it possible to use corn tortillas?
Yes, corn tortillas can be substituted, though they may be slightly more fragile. Briefly warm them to keep pliable and prevent tearing during rolling.