Indulgent Queso Chicken Enchiladas
Super cheesy and flavorful enchiladas made with rotisserie chicken, Velveeta, and spices for an easy weeknight dinner.
Ingredients
Protein
- 3 cups Shredded Chicken (use rotisserie chicken for convenience)
Cheese & Sauce
- 16 oz Cubed Velveeta (consider reduced-fat cheese for a lighter option)
- 2 cups Shredded Cheddar Cheese (substitute with Monterey Jack or pepper jack)
- 1 cup Sour Cream (Greek yogurt can be a healthier alternative)
Canned Ingredients
- 1 can Diced Tomatoes with Green Chilies (undrained)
- 1 can Chopped Green Chilies (omit for milder option or use jalapeños)
Seasoning
- 1 packet Taco Seasoning (or homemade for milder taste)
Wraps
- 8 pieces Tortillas (choose corn, flour, or whole-wheat)
Instructions
Preparation
- Preheat oven to 375°F and grease a 9×13 baking dish.
- In a saucepan over medium heat, melt the Velveeta with the can of diced tomatoes and green chilies, stirring until smooth.
- Stir in the shredded chicken, sour cream, and taco seasoning until evenly combined. Taste and adjust seasoning.
- Spoon an even amount of the chicken-queso filling into each tortilla, roll tightly, and place seam-side down in the prepared dish.
- Sprinkle shredded cheddar evenly over the filled enchiladas.
Baking
- Bake uncovered for 18–22 minutes, until cheese is melted and bubbly; broil 1–2 minutes if you want a browned top.
- Let rest 5 minutes before serving.
Notes
Use warm tortillas or briefly heat them to prevent cracking while rolling. Drain excess liquid from the canned tomatoes only if your mixture seems too saucy. For a lighter meal, swap half the Velveeta for reduced-fat cheese or try the recipe-inspired low-carb chicken casserole ideas. Let enchiladas rest after baking so slices hold together when plated. Store leftovers in an airtight container for up to 4 days and reheat covered in the oven.