why make this recipe
This recipe for Cheese Chicken Enchiladas is easy and tasty. You get soft tortillas, shredded chicken, and a creamy queso sauce. It works for a weeknight dinner or a casual meal with friends. If you like simple chicken dishes, try this one and pair it with a salad or rice. You can also check other chicken breast recipes for more ideas.
introduction
Cheese Chicken Enchiladas are warm, cheesy, and simple to make. The dish uses cooked chicken, green chilies, canned tomatoes with chilies, and a creamy Velveeta sauce. You roll the filling in tortillas, pour the queso sauce over them, add cheddar, and bake. It is a family-friendly meal that fills plates fast.
how to make Cheese Chicken Enchiladas
Follow these steps to make the enchiladas. Use cooked chicken shredded by hand or with a fork. For a milder taste, use fewer green chilies.
- Preheat oven to 350°F (175°C).
- In a skillet, cook the chicken until fully cooked, then shred it.
- In a bowl, combine the shredded chicken, green chilies, tomatoes with green chilies, and taco seasoning.
- Warm the tortillas until pliable.
- Spoon the chicken mixture into each tortilla, roll them up, and place them seam-side down in a baking dish.
- In a separate saucepan, melt the queso blanco Velveeta and mix in the sour cream until smooth.
- Pour the cheese sauce over the rolled enchiladas.
- Top with cheddar cheese.
- Bake for 20-25 minutes until heated through and cheese is melted.
- Serve hot.
For tips on cooking chicken well before shredding, see this guide on baked chicken breast recipes.
Ingredients :
- 2 1/2 cups Chicken
- 2 tbsp Green chilies
- 10 oz Tomatoes with green chilies
- 1/2 Packet Taco seasoning
- 5 Burrito size flour tortillas
- 1 cup Cheddar cheese
- 1 lb Queso blanco velveeta
- 1 cup Sour cream
Directions :
- Preheat oven to 350°F (175°C).
- In a skillet, cook the chicken until fully cooked, then shred it.
- In a bowl, combine the shredded chicken, green chilies, tomatoes with green chilies, and taco seasoning.
- Warm the tortillas until pliable.
- Spoon the chicken mixture into each tortilla, roll them up, and place them seam-side down in a baking dish.
- In a separate saucepan, melt the queso blanco Velveeta and mix in the sour cream until smooth.
- Pour the cheese sauce over the rolled enchiladas.
- Top with cheddar cheese.
- Bake for 20-25 minutes until heated through and cheese is melted.
- Serve hot.
how to serve Cheese Chicken Enchiladas
Serve hot from the oven. Add a side of rice, beans, or a green salad. Top with extra sour cream, chopped cilantro, or sliced avocado if you like. These enchiladas also go well with a squeeze of lime.
how to store Cheese Chicken Enchiladas
Cool the enchiladas to room temperature. Put them in an airtight container and store in the fridge for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) until hot, or heat single portions in the microwave. You can freeze them for up to 2 months; wrap tightly and thaw in the fridge before reheating.
tips to make Cheese Chicken Enchiladas
- Use warm tortillas so they roll easily.
- Shred the chicken small so the filling spreads well.
- Taste the filling and adjust taco seasoning if needed.
- Melt the Velveeta slowly and stir to avoid clumps.
- Cover the pan with foil for the first 15 minutes of baking to keep them moist, then remove foil to brown the cheese.
variation (if any)
- Add cooked onions and bell peppers to the chicken mix for more flavor.
- Use corn tortillas instead of flour for a different texture.
- Swap cheddar with Monterey Jack or pepper jack for spice.
- Use rotisserie chicken to save time.
FAQs
Q: Can I use leftover chicken for this recipe?
A: Yes. Leftover cooked chicken works great. Shred it and mix with the other ingredients.
Q: Can I make these ahead of time?
A: Yes. Assemble the enchiladas and keep covered in the fridge. Bake when you are ready, adding a few extra minutes if cold from the fridge.
Q: Can I use a different cheese sauce?
A: Yes. You can use a homemade cheese sauce or another melting cheese. The Velveeta gives a creamy texture, but other cheeses work too.
Q: Are these spicy?
A: They have mild heat from green chilies and canned tomatoes with chilies. Use mild varieties or reduce chilies to lower the spice.
Q: How many people does this serve?
A: With five burrito-size tortillas, it usually serves 3–5 people depending on portion sizes.
Conclusion
For a similar cheesy twist and more ideas on queso-style enchiladas, see this helpful guide: Queso Enchiladas – I Am Homesteader.
Cheese Chicken Enchiladas
Ingredients
Method
- Preheat oven to 350°F (175°C).
- In a skillet, cook the chicken until fully cooked, then shred it.
- In a bowl, combine the shredded chicken, green chilies, tomatoes with green chilies, and taco seasoning.
- Warm the tortillas until pliable.
- Spoon the chicken mixture into each tortilla, roll them up, and place them seam-side down in a baking dish.
- In a separate saucepan, melt the queso blanco Velveeta and mix in the sour cream until smooth.
- Pour the cheese sauce over the rolled enchiladas.
- Top with cheddar cheese.
- Bake for 20-25 minutes until heated through and cheese is melted.
- Serve hot.