Indulgent Queso Chicken Enchiladas for Quick Weeknight Dinners
Creamy, cheesy queso-smothered enchiladas packed with seasoned shredded chicken and green chilies, baked until hot and bubbly for a fast, crave-worthy weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings (8 enchiladas)
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American
Ingredients
3 cups shredded chicken (rotisserie chicken works great)
1 packet taco seasoning (or homemade for a milder taste)
1 cup sour cream (Greek yogurt can be used as a lighter swap)
2 cups shredded cheddar cheese (or Monterey Jack / pepper jack)
1 can chopped green chilies (omit for mild, or swap jalapeños for heat)
16 oz Velveeta, cubed (reduced-fat if preferred)
1 can diced tomatoes with green chilies (undrained)
8 tortillas (corn, flour, or whole-wheat)
Instructions
Preheat oven to 350°F (175°C).
Make the filling: In a large bowl, combine shredded chicken, taco seasoning, sour cream, cheddar cheese, and chopped green chilies until well mixed.
Make the queso: In a saucepan over medium-high heat, melt the Velveeta with the undrained diced tomatoes with green chilies, stirring until smooth and creamy.
Assemble: Spoon 1/2 to 3/4 cup of chicken filling into each tortilla, then roll up burrito-style.
Arrange the enchiladas seam-side down in a 9×13-inch baking dish.
Pour the melted queso evenly over the top.
Bake for 20–25 minutes, until hot, bubbly, and lightly golden.
Notes
For easier rolling, warm tortillas for 10–15 seconds in the microwave (or briefly in a skillet).
Want a milder version? Use plain diced tomatoes, skip the green chilies, and choose mild taco seasoning.
For extra kick, use pepper jack cheese or add sliced jalapeños on top before baking.
Great for meal prep: assemble ahead, cover, refrigerate, then bake when ready (may need a few extra minutes).
