Name: Quick & Easy Chicken Enchiladas with Cheddar and Green Chilies Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 3 cups Shredded Chicken (use rotisserie chicken for convenience); 1 packet Taco Seasoning (or homemade for milder taste); 1 cup Sour Cream (Greek yogurt can be a healthier alternative); 2 cups Shredded Cheddar Cheese (substitute with Monterey Jack or pepper jack); 1 can Chopped Green Chilies (omit for milder option or use jalapeños); 16 oz Cubed Velveeta (consider reduced-fat cheese for a lighter option); 1 can Diced Tomatoes with Green Chilies (undrained); 8 pieces Tortillas (choose corn, flour, or whole-wheat)

Jump to Recipe

Introduction

Enchiladas make for a quick and satisfying weeknight dinner that’s full of comforting flavors. This recipe combines shredded chicken with a cheesy, slightly spicy filling wrapped in soft tortillas and topped with a creamy queso sauce. It’s easy to prepare and perfect for busy evenings.

The dish shows two rolled tortillas filled with a textured, light brown cooked meat mixture visible at the ends, placed side by side on a white rectangular plate. The top of the tortillas is covered with a thick, smooth layer of melted white cheese sauce with hints of creamy yellow, flowing over the edges. On top, there is a layer of finely chopped bright red tomatoes mixed with small green herb pieces scattered over the cheese. The white marbled texture is visible in the blurred background around the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups shredded chicken (use rotisserie chicken for convenience)
1 packet taco seasoning (or homemade for milder taste)

1 cup sour cream (Greek yogurt can be a healthier alternative)
2 cups shredded cheddar cheese (substitute with Monterey Jack or pepper jack)

1 can chopped green chilies (omit for milder option or use jalapeños)
16 oz cubed Velveeta (consider reduced-fat cheese for a lighter option)

1 can diced tomatoes with green chilies (undrained)
8 pieces tortillas (choose corn, flour, or whole-wheat)

Instructions

Step 1: Preheat the oven to 350°F (175°C).

Step 2: In a bowl, combine the shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Mix well to create the filling.
Step 3: In a saucepan over medium-high heat, melt the cubed Velveeta cheese along with the undrained can of diced tomatoes with green chilies, stirring until smooth and combined.
Step 4: Spoon ½ to ¾ cup of the chicken mixture onto each tortilla, then roll up burrito-style to enclose the filling.

Step 5: Place the rolled tortillas seam-side down in a 9×13-inch casserole dish, arranging them snugly next to each other.
Step 6: Pour the warm melted queso sauce evenly over the enchiladas, covering them completely.
Step 7: Bake in the preheated oven for 20–25 minutes, until the enchiladas are hot, bubbly, and golden on top.

Tips & Variations

For added freshness, top the baked enchiladas with chopped cilantro, sliced avocado, or a squeeze of lime before serving.
To make this dish milder, omit the green chilies or substitute with sweet bell peppers.
Use whole-wheat or corn tortillas for a healthier twist and different texture.

Leftover sauce can be frozen separately for future use as a quick dip or sauce base.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes or until warmed through. You can also microwave individual portions, covering them to retain moisture.

How to Serve

Three rolled tortillas are placed side by side on a white rectangular plate, each filled and topped with a melted layer of white and slightly golden cheese that covers them completely. The cheese layer is thick and creamy, with some bubbling edges showing a rich sauce beneath. A line of finely chopped red tomatoes and green herbs runs down the center on top of the cheese, adding fresh color. On one corner of the plate, there is a cluster of bright red cherry tomatoes and a yellow lemon wedge. The plate sits on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas a few hours in advance and refrigerate them covered. Bake them just before serving to keep the tortillas from getting soggy.

What can I substitute for Velveeta cheese?

If you prefer to avoid processed cheese, you can use a combination of cream cheese and shredded cheddar or Monterey Jack melted together for a creamy sauce. Keep in mind the texture may be slightly different.