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Why Make This Recipe

Creamy Queso Chicken Enchiladas are an excellent choice for busy families. This dish combines the comforting flavors of creamy cheese and spicy chicken, making it a hit with both kids and adults. Plus, you can prepare it ahead of time and bake it when you’re ready to eat, which makes dinner time effortless.

How to Make Creamy Queso Chicken Enchiladas

Ingredients

2 cups Shredded Chicken (Substitute with shredded beef or turkey if desired.)
1 packet Taco Seasoning (Store-bought or homemade for convenience.)
1 cup Sour Cream (Greek yogurt can be used as a healthier substitute.)
1 cup Shredded Cheddar Cheese (Monterey Jack or Pepper Jack for a spicy twist.)
1 can Chopped Green Chilies (Diced jalapeños can be used for more heat.)
1 package Velveeta Cheese (Cream cheese can be used, though the flavor may differ.)
1 can Diced Tomatoes with Green Chilies (Fresh tomatoes or tomato sauce can work as alternatives.)
8 Tortillas (Gluten-free tortillas available for gluten avoidance.)

Directions

Preparation: Start by preheating your oven to 350°F (175°C). In a large bowl, mix the shredded chicken with taco seasoning. Then, add sour cream, cheddar cheese, chopped green chilies, Velveeta cheese, and diced tomatoes. Stir everything until combined.
Assemble Enchiladas: Take one tortilla and fill it with a generous amount of the creamy chicken mixture. Roll it up tightly and place it seam-side down in a baking dish. Repeat this for all tortillas.
Bake: Once the baking dish is filled with the rolled tortillas, cover the dish with aluminum foil. Bake in the preheated oven for about 25-30 minutes. Remove the foil and bake for an additional 10 minutes or until the top is bubbly and slightly golden.

How to Serve Creamy Queso Chicken Enchiladas

Serve the enchiladas hot, garnished with fresh cilantro, sliced avocado, or a dollop of sour cream on top. Pair them with a side of rice or a simple salad for a complete meal.

How to Store Creamy Queso Chicken Enchiladas

To store leftovers, let the enchiladas cool completely. Place them in an airtight container in the refrigerator for up to 3 days. You can also freeze them before baking. Just wrap them well and freeze for up to 3 months. When ready to eat, thaw in the fridge overnight and bake as directed.

Tips to Make Creamy Queso Chicken Enchiladas

Use leftover chicken for a quicker prep time.
Feel free to add more veggies like bell peppers or spinach for extra nutrition.
Adjust the spice level by choosing milder or hotter green chilies.

Variation

You can easily make these enchiladas vegetarian by using black beans or extra vegetables in place of the chicken. For a healthier version, opt for whole wheat or corn tortillas.

FAQs

1. Can I use store-bought rotisserie chicken?
Yes! Store-bought rotisserie chicken is a great shortcut and saves time.

2. Can I prepare this dish in advance?
Absolutely! You can assemble the enchiladas a day ahead and refrigerate them until you are ready to bake.

3. What can I use instead of Velveeta cheese?
Cream cheese can be a substitute, but the flavor and texture will change. You can also try a blend of your favorite cheeses for a unique taste.