Can I make queso chicken enchiladas ahead of time?

Yes. Assemble the rolled enchiladas in the dish up to 24 hours ahead and refrigerate covered. When ready to bake, make the queso sauce fresh, pour it over, and bake as directed. Do not add the sauce the night before or the tortillas will become too soft.

What can I use instead of Velveeta?

A combination of cream cheese softened with a splash of milk and shredded cheddar melted together makes a decent substitute, though the texture will be thicker and less pourable than Velveeta queso. Adjust with additional milk until you get a consistency that coats a spoon.

My tortillas kept tearing when I rolled them. What went wrong?

Cold tortillas crack and tear easily. Always warm them in a damp paper towel in the microwave for 20-30 seconds before filling. This makes them flexible enough to roll tightly without splitting.

Can I swap the chicken for something else?

Absolutely. Shredded beef, ground turkey browned with taco seasoning, or even black beans and corn work well as substitutes in this recipe while keeping the same queso sauce and baking method.

Queso Chicken Enchiladas - The Creamy, Crowd-Pleasing Weeknight Dinner Everyone Loves

Name: Queso Chicken Enchiladas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Tex-Mex
Ingredients: 2 cups shredded chicken (rotisserie chicken recommended); 1 packet taco seasoning (store-bought or homemade); 1 cup sour cream (full fat recommended; Greek yogurt can substitute); 1 cup shredded sharp cheddar cheese (Pepper Jack for a spicy variation); 1 can (4 oz) chopped green chilies, drained; 1 package (16 oz) Velveeta cheese, cut into 1-inch cubes; 1 can (10 oz) diced tomatoes with green chilies, undrained; 8 medium flour tortillas (8-inch; corn tortillas for gluten-free)

Queso Chicken Enchiladas

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Tender shredded chicken and cheddar wrapped in flour tortillas, smothered in a creamy Velveeta queso sauce, and baked until bubbly. A simple, satisfying weeknight dinner ready in 40 minutes.

Author: Sarah Mae Carter
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 8 enchiladas 1x
Category: Dinner
Method: Bake
Cuisine: Tex-Mex

Ingredients

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2 cups shredded chicken (rotisserie chicken recommended)
1 packet taco seasoning (store-bought or homemade)
1 cup sour cream (full fat recommended; Greek yogurt can substitute)
1 cup shredded sharp cheddar cheese (Pepper Jack for a spicy variation)
1 can (4 oz) chopped green chilies, drained
1 package (16 oz) Velveeta cheese, cut into 1-inch cubes
1 can (10 oz) diced tomatoes with green chilies, undrained
8 medium flour tortillas (8-inch; corn tortillas for gluten-free)

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Instructions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 baking dish with cooking spray.
In a large bowl, combine shredded chicken, taco seasoning, sour cream, shredded cheddar, and drained green chilies. Stir until fully combined and creamy. Set aside.
In a medium saucepan over medium heat, combine cubed Velveeta and the full undrained can of diced tomatoes with green chilies. Stir continuously for 5-7 minutes until the cheese is fully melted and the sauce is smooth. Do not use high heat or the cheese may scorch.
Wrap tortillas in a damp paper towel and microwave for 20-30 seconds to make them pliable and easy to roll without tearing.
Lay one tortilla flat and scoop about 1/2 cup of the chicken filling down the center. Roll tightly and place seam side down in the prepared baking dish. Repeat with all 8 tortillas.
Pour the warm queso sauce evenly over all the enchiladas, making sure to cover the edges.
Bake uncovered for 20-25 minutes until the sauce is bubbling at the edges and the filling is heated through.
Let rest 5 minutes before serving. Garnish with fresh cilantro, sour cream, or crushed tortilla chips if desired.

Notes

Rotisserie chicken is the fastest and most flavorful option for the filling. Shred it while still warm for easiest prep.
Cut Velveeta into 1-inch cubes before melting for a faster, smoother sauce. Stir constantly and keep heat at medium to avoid scorching.
Assemble up to 24 hours ahead and refrigerate. Make the queso sauce fresh just before baking.
Substitute shredded beef, ground turkey, or black beans for the chicken if desired.

Nutrition

Serving Size: 1 enchilada
Calories: 450 kcal
Sugar: 4 g
Sodium: 820 mg
Fat: 25 g
Saturated Fat: 12 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 2 g
Protein: 25 g
Cholesterol: 85 mg

Find it online: https://www.benefitiany.com/best-queso-chicken-enchiladas/