Description
Dive into Creamy Queso Chicken Enchiladas! Shredded chicken and cream cheese fill tortillas, smothered in a dreamy Velveeta & green chile sauce. Oven-baked for perfection.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 8–10 (8-inch) flour tortillas
- 16 oz Velveeta or queso blanco, cubed
- 1/2 cup milk
- 4 oz cream cheese, softened
- 1 (4 oz) can diced green chiles, undrained
- 1 (19 oz) can red or green enchilada sauce
- 1 cup shredded Monterey Jack or Mexican blend cheese
Instructions
- Step 1: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. In a medium bowl, combine the shredded chicken, softened cream cheese, and half of the can of diced green chiles. Mix until well combined.
- Step 2: In a medium saucepan over low heat, combine the cubed Velveeta or queso blanco, milk, and the remaining half of the diced green chiles. Stir frequently until the cheese is completely melted and the sauce is smooth and creamy.
- Step 3: Lay out each flour tortilla. Spoon about 1/4 to 1/3 cup of the chicken mixture down the center of each tortilla, then roll it up tightly. Place the rolled enchiladas seam-side down in the prepared baking dish until all tortillas are used.
- Step 4: Pour the entire can of enchilada sauce evenly over the rolled enchiladas. Next, pour the creamy queso sauce you prepared in Step 2 over the top of the enchiladas, ensuring good coverage. Finally, sprinkle the shredded Monterey Jack or Mexican blend cheese over everything.
- Step 5: Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through. If desired, broil for the last 2-3 minutes to get a golden-brown top, watching carefully to prevent burning. Let stand for 5 minutes before serving.
Notes
- Store any leftover enchiladas tightly covered in the refrigerator for up to 3 days; they make a fantastic quick lunch!
- For best results, reheat individual portions in the microwave until warm, or cover and warm the entire dish in the oven at 300°F (150°C) until bubbly to keep them from drying out.
- Serve these rich enchiladas with a dollop of sour cream or a sprinkle of fresh cilantro, alongside a simple green salad or some zesty Mexican rice to complete your meal.
- Warm your flour tortillas briefly in the microwave or a dry skillet before rolling; it makes them much more pliable and prevents tearing when filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 enchiladas
- Calories: 800
- Sodium: 1850mg
- Fat: 58g
- Saturated Fat: 28g
- Trans Fat: 0.5g
- Protein: 7g