Quick & Easy Chicken Enchiladas with Cheddar and Green Chilies Recipe
A quick and delicious enchilada recipe perfect for busy weeknights, featuring shredded chicken mixed with taco seasoning, sour cream, cheese, and chilies, all rolled in tortillas and topped with a creamy melted Velveeta cheese sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Filling
- 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)
Cheese Sauce
- 16 oz Cubed Velveeta (consider reduced-fat cheese for a lighter option)
- 1 can Diced Tomatoes with Green Chilies (undrained)
Assembly
- 8 pieces Tortillas (choose corn, flour, or whole-wheat)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the enchiladas.
- Prepare the Filling: In a large bowl, combine the shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Mix well to create a flavorful filling.
- Make the Cheese Sauce: In a medium saucepan over medium-high heat, melt the cubed Velveeta cheese along with the undrained can of diced tomatoes with green chilies. Stir frequently until smooth and creamy.
- Assemble the Enchiladas: Spoon about ½ to ¾ cup of the chicken filling onto each tortilla. Roll the tortillas burrito-style to enclose the filling, then arrange them seam-side down in a 9×13-inch casserole dish.
- Top with Cheese Sauce: Pour the melted Velveeta and tomato mixture evenly over the assembled enchiladas in the casserole dish, ensuring every roll is covered.
- Bake: Place the casserole dish in the preheated oven and bake for 20 to 25 minutes, or until the enchiladas are hot throughout, bubbly, and golden on top.
Notes
- Using rotisserie chicken saves time and adds flavor.
- For a lighter version, try substituting Greek yogurt for sour cream and reduced-fat cheese.
- Adjust the heat by omitting or swapping green chilies with jalapeños.
- Corn tortillas will give a gluten-free option if desired.
- Serve with fresh toppings like cilantro, avocado, or salsa for extra flavor.
Keywords: enchiladas, chicken enchiladas, weeknight dinner, Mexican recipe, quick dinner, cheesy enchiladas
