Description
Simplify dinner with Creamy Queso Chicken Enchiladas! Shredded chicken meets a luscious Velveeta, cream cheese, and green chile sauce, all rolled in tortillas. Easy, delicious, family-approved.
Ingredients
Scale
- 3 cups cooked chicken, shredded (e.g., rotisserie chicken)
- 8–10 medium flour tortillas (fajita-sized)
- 16 ounces Velveeta Queso Blanco or other meltable cheese, cubed
- 4 ounces cream cheese, softened
- 1 (4 ounce) can diced green chiles, undrained
- 1/2 cup milk (or chicken broth)
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
Instructions
- Step 1: Preheat oven to 375°F (190°C). In a large saucepan or microwave-safe bowl, combine the cubed Velveeta queso blanco, softened cream cheese, and undrained diced green chiles. Heat over medium-low on the stovetop, stirring frequently, or microwave in 1-minute intervals, stirring until smooth and melted. Add milk gradually until the sauce reaches a creamy, pourable consistency.
- Step 2: In a separate large bowl, combine the shredded cooked chicken with 1/2 cup of the prepared queso sauce, garlic powder, and ground cumin. Stir well to ensure the chicken is evenly coated. This will be your enchilada filling.
- Step 3: Lightly grease a 9×13 inch baking dish. Lay out one flour tortilla and spoon about 1/4 to 1/3 cup of the chicken mixture down the center. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and chicken filling until the dish is full.
- Step 4: Pour the remaining creamy queso sauce evenly over the rolled enchiladas in the baking dish, ensuring they are well covered. Bake for 20-25 minutes, or until the sauce is bubbly and the enchiladas are heated through.
- Step 5: Carefully remove the enchiladas from the oven. Let them rest for 5 minutes before serving. Garnish with fresh cilantro, sour cream, or extra shredded cheese if desired.
Notes
- Leftover enchiladas are a future treat! Store them covered and refrigerated for up to 3 days, or freeze a pan (before baking for best results) for up to 2 months.
- To reheat, simply microwave individual servings until hot, or cover the dish loosely with foil and warm in a 325°F (160°C) oven for about 20-25 minutes until bubbly.
- Elevate your dinner by serving these creamy enchiladas with a vibrant side of cilantro-lime rice or a refreshing avocado and corn salad to balance the richness.
- For an even richer and more nuanced queso sauce, substitute creamy chicken broth or half-and-half for the milk, adjusting the amount gradually to achieve your perfect pourable consistency.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 enchiladas
- Calories: 680
- Sodium: 1550mg
- Fat: 48g
- Saturated Fat: 27g
- Trans Fat: 0.1g
- Protein: 4g