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Creamy queso chicken enchiladas bring together comfort and convenience in one bubbly casserole. With tangy sour cream melty cheddar and just enough green chilies to wake up your tastebuds this is my go to when dinner needs to be fast but feel special. A simple homemade queso sauce ties everything together and always disappears from my table.
My family smiles every time these come out of the oven. They started as a what can I use up tonight recipe and now they are a top pick for weeknight comfort.
Ingredients
- Burrito size flour tortillas: hold the filling and bake up soft yet sturdy look for ones that are pliable with no cracks
- Shredded chicken: serves as the protein base and soaks up all the taco flavor rotisserie or poached chicken works best for tenderness
- Taco seasoning: brings those classic Tex Mex notes try to use a packet you love or make your own if salt is a concern
- Sour cream: provides creamy tang and helps hold the filling together pick full fat for richest flavor
- Shredded cheddar cheese: adds sharp gooeyness use freshly grated for best melt
- Chopped green chilies: for mild heat and a subtle pepper flavor choose mild canned green chilies with no added sugar
- Diced tomatoes with green chilies: create a savory base for queso make sure to use the juice for extra flavor
- Queso blanco Velveeta: melts ultra smooth and gives a classic creamy sauce cut into cubes for faster melting
Step-by-Step Instructions
- Prepare the Chicken Filling:
- In a large mixing bowl combine shredded chicken taco seasoning sour cream cheddar cheese and chopped green chilies. Mix until every bite of chicken is coated and everything looks well combined. Set aside while making the sauce.
- Make the Queso Sauce:
- In a saucepan over medium high heat add cubed Velveeta and the entire can of diced tomatoes with green chilies including liquid. Stir slowly every minute or so as it begins to melt. Once sauce is silky and no cheese chunks remain take off the heat.
- Fill and Roll the Enchiladas:
- Lay the tortillas flat on your counter or cutting board. Place a hearty scoop of chicken mixture about half to three quarters cup right in the center of each. Spread gently then roll each into a firm burrito shape by folding sides in and rolling up from the bottom.
- Arrange in Baking Dish:
- Place enchiladas side by side seam down in a greased nine by thirteen inch casserole dish making sure they fit snugly together so the filling does not spill out.
- Top and Bake:
- Pour hot queso sauce evenly over the wrapped tortillas ensuring sauce covers every inch so nothing dries out. Slide the pan into a three hundred fifty degree Fahrenheit oven and bake for twenty to twenty five minutes until the sauce is bubbling hot. Serve immediately.
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My favorite ingredient is the queso blanco cheese because it makes the sauce luscious and never gritty. I remember serving these enchiladas at my sister’s baby shower where everyone wanted the recipe and hardly any leftovers remained.
Storage Tips
Let leftovers cool completely then cover and refrigerate in the baking dish or transfer to airtight containers. These enchiladas reheat well in the microwave or can be covered and warmed gently in the oven until hot all the way through. If freezing take care to wrap tightly so the tortillas do not dry out.
Ingredient Substitutions
You can easily swap the shredded chicken for cooked ground turkey or black beans for a vegetarian spin. If you prefer more spice look for extra hot taco seasoning or add a finely chopped jalapeño to the filling. Monterey Jack or Pepper Jack make great cheese swaps if cheddar is not on hand.
Serving Suggestions
These enchiladas play well with a simple green salad or crispy coleslaw to cut the richness. I often top each serving with diced avocado chopped cilantro or a splash of hot sauce for extra zip. They also work well alongside rice and refried beans for a complete Tex Mex inspired meal.
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A Bit of History
Enchiladas are believed to have roots in Aztec cuisine though the creamy gravy style like this recipe leans toward American comfort food traditions. Queso sauce is a beloved shortcut across many US kitchens making this dish both familiar and new to many families.
Recipe FAQs
- → Can I use corn tortillas instead of flour?
Yes, corn tortillas work well if warmed briefly to soften and prevent cracking while rolling.
- → What cheese is best for the filling?
Shredded cheddar offers a sharp flavor and melts smoothly to create a creamy texture inside.
- → How do I achieve a smooth queso sauce?
Slowly melt Velveeta with diced tomatoes and green chilies over medium heat, stirring frequently to avoid lumps and ensure a silky texture.
- → Can this dish be prepared in advance?
Yes, assemble the rolled tortillas and queso sauce a day ahead, then bake just before serving to save time.
- → What shortcuts help speed up preparation?
Using pre-cooked rotisserie or canned chicken significantly cuts down prep time without sacrificing flavor.
- → How should leftovers be stored and reheated?
Let cool completely, cover tightly, and refrigerate. Reheat gently in the oven or microwave until heated through.