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This hearty queso chicken enchilada recipe has become my family's go-to dinner for busy weeknights when we need comfort food that doesn't require hours in the kitchen. The combination of tender shredded chicken wrapped in soft flour tortillas and smothered in creamy Velveeta queso creates a dish that consistently disappears within minutes of hitting the table.
I first made these enchiladas during a particularly chaotic week when I needed something that could feed us for multiple meals. Now they've become our Thursday night tradition when energy is low but hunger is high.
Ingredients
- Flour tortillas ensure the enchiladas stay tender and don't crack when rolling them
- Shredded chicken provides lean protein and absorbs all the taco seasoning flavors
- Velveeta queso blanco melts perfectly smooth for that restaurant quality sauce
- Diced tomatoes with green chilies add just enough kick without overwhelming spice
- Sour cream creates richness and tanginess in the filling that balances the cheese
- Taco seasoning packet streamlines prep while ensuring consistent flavor
- Cheddar cheese adds sharp flavor contrast to the creamy Velveeta
- Green chilies provide gentle heat and authentic southwestern flavor
Step-by-Step Instructions
- Prepare the filling.
- Combine your shredded chicken with taco seasoning until every piece is coated evenly. The seasoning should fully incorporate without any dry patches. Add the sour cream and stir gently until the mixture becomes creamy and cohesive. Fold in the shredded cheddar and green chilies last, distributing them throughout the filling.
- Create the queso sauce.
- Add the cubed Velveeta and undrained tomatoes with green chilies to a medium saucepan over medium heat. Stir frequently to prevent sticking for about 5 minutes until completely smooth. The consistency should be thick enough to coat the back of a spoon but still pourable.
- Assemble the enchiladas.
- Warm your tortillas for 10 seconds in the microwave to make them pliable. Place approximately half cup of filling in a line down the center of each tortilla. Fold one side over the filling then roll tightly ensuring the seam is on the bottom when placed in the baking dish.
- Arrange and bake.
- Position enchiladas snugly in a greased 9x13 baking dish with seams facing downward. Pour the warm queso sauce evenly across the tops ensuring complete coverage. Bake at 350°F for exactly 22 minutes until edges begin to bubble and turn slightly golden.
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One of my favorite things about this recipe is how the Velveeta creates that authentic restaurant style queso texture that my homemade cheese sauces never quite achieved. My youngest son who normally picks cheese off everything asks for extra sauce with these enchiladas which counts as a parenting victory in my book.
Perfect Pairings
These enchiladas pair wonderfully with simple sides that complement without competing with the rich main dish. A crisp green salad dressed with lime vinaigrette cuts through the creaminess beautifully. I like to serve a side of black beans simmered with a bay leaf and cumin for additional protein and texture contrast.
Make Ahead Instructions
You can prepare these enchiladas completely up to the point of baking then refrigerate for up to two days. Just add an extra 10 minutes to the baking time when cooking from cold. For longer storage freeze the assembled enchiladas without the sauce in a freezer safe container for up to three months. Thaw overnight in the refrigerator then prepare the queso sauce fresh before baking.
Customization Options
This recipe welcomes creative variations based on what you have available. Rotisserie chicken works perfectly for quick prep but leftover roast turkey makes an excellent post holiday version. For a vegetarian option replace the chicken with a mixture of black beans roasted sweet potatoes and corn kernels.
The queso sauce can be customized too. Add a tablespoon of your favorite salsa for extra flavor or stir in some chopped cilantro just before pouring over the enchiladas. For heat lovers a diced jalapeño with seeds adds significant spice to the sauce.
Recipe FAQs
- → What can I use instead of Velveeta cheese?
If you don't have Velveeta, you can substitute with American cheese slices or make a homemade cheese sauce using cream cheese and shredded cheddar melted with a splash of milk. The texture won't be identical but will provide similar creaminess.
- → Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas work well and provide a more authentic flavor. To prevent cracking, quickly dip each tortilla in warm enchilada sauce or briefly heat on a skillet before filling and rolling.
- → How can I make these enchiladas spicier?
To increase heat, add diced jalapeños or serrano peppers to the filling, use hot taco seasoning instead of mild, incorporate cayenne pepper, or top with hot sauce before serving. You can also use a spicier variety of canned tomatoes with green chilies.
- → What's the best way to shred chicken for enchiladas?
For quick and easy shredding, use two forks to pull cooked chicken apart. Alternatively, place warm chicken in a stand mixer with the paddle attachment and mix on medium speed for about 30 seconds. Rotisserie chicken works wonderfully as a time-saving option.
- → Can I prepare these enchiladas ahead of time?
Yes! Assemble the enchiladas without the queso topping up to 24 hours in advance and refrigerate covered. When ready to bake, prepare the queso sauce fresh, pour over the enchiladas, and add a few extra minutes to the baking time if coming straight from the refrigerator.
- → What are the best garnishes for these enchiladas?
Fresh cilantro, sliced avocado, diced tomatoes, sliced jalapeños, sour cream, and lime wedges all make excellent garnishes that add freshness and texture to balance the rich, cheesy enchiladas.