Creamy Queso Chicken Enchiladas
A velvety, cheese-smothered family favorite that makes weeknight dinners feel effortless and special.
Ingredients
- For the Filling
- Shredded Chicken: 2-3 cups rotisserie chicken works perfectly
- Taco Seasoning: 1 packet or 2-3 tablespoons
- Sour Cream: 1/2 cup
- Shredded Cheddar Cheese: 1 cup
- Chopped Green Chilies: 1 small can 4 oz
- For the Sauce
- Velveeta Cheese: 16 oz cubed
- Diced Tomatoes with Green Chilies: 1 can 10 oz, undrained
- For the Shell
- Tortillas: 8-10 flour or corn tortillas
Instructions
- Begin by preheating the oven and lightly greasing a standard baking dish to prevent any sticking.
- In a large mixing bowl, stir together the shredded chicken, taco seasoning, sour cream, shredded cheddar, and green chilies until the mixture is thick and creamy.
- Prepare the signature sauce by melting the cubed Velveeta and the undrained diced tomatoes together in the microwave or on the stovetop until the texture is completely smooth.
- Lay out each tortilla and place a generous portion of the chicken mixture down the center, rolling them tightly and arranging them seam-side down in the baking dish.
- Pour the warm queso sauce over the top of the assembled tortillas, ensuring the ends are covered to keep them tender.
- Cover the dish with foil and bake until the sauce is bubbling and the centers are hot, removing the foil at the end for a perfect finish.
Notes
• Softening Tortillas: Briefly warm the tortillas in a damp paper towel to make them easier to roll without tearing.
• Sauce Consistency: Do not drain the canned tomatoes; the liquid is essential for thinning the cheese into a pourable sauce.
• Make-Ahead Tip: You can mix the chicken filling up to a day in advance and store it in the fridge to save even more time during the dinner rush.
• Custom Heat: For a spicier version, use "hot" diced tomatoes or add fresh jalapeños to the top before baking.
• Sauce Consistency: Do not drain the canned tomatoes; the liquid is essential for thinning the cheese into a pourable sauce.
• Make-Ahead Tip: You can mix the chicken filling up to a day in advance and store it in the fridge to save even more time during the dinner rush.
• Custom Heat: For a spicier version, use "hot" diced tomatoes or add fresh jalapeños to the top before baking.