Oh, let me tell you, when those chilly evenings hit or you just need a serious hug in food form, nothing beats a batch of truly amazing Creamy Queso Chicken Enchiladas. Seriously, these aren’t your average enchiladas; they’re smothered in this ridiculously velvety queso sauce that just makes everything sing. I first whipped these up on a weeknight when everyone was grumpy and I needed something that felt special but didn’t take forever. My kids devoured them, and suddenly, it became our official “make everything better” meal. Trust me, the creamy factor alone is worth it!
Why You’ll Love These Creamy Queso Chicken Enchiladas
Seriously, these enchiladas are a total winner for so many reasons! Here’s why:
- So Easy for Weeknights: You won’t believe how quick they are to throw together.
- Pure Comfort Food Bliss: That creamy, cheesy queso sauce is just pure happiness on a plate.
- Guaranteed Family Favorite: Everyone, from toddlers to adults, devours these!
- Amazing Flavor Combo: The spices, chicken, and rich sauce are a match made in heaven.
Ingredients for Creamy Queso Chicken Enchiladas
Okay, getting the ingredients together is the first fun part! You’ll want to grab these little guys. Remember, the fresher, the better, but don’t stress if you’re using what you have!
For the Enchiladas:
- 3 cups cooked chicken, shredded (rotisserie chicken is your best friend here!)
- 1 can (4 oz) diced green chiles, undrained (don’t drain ’em, that liquid adds flavor!)
- 1 cup sour cream (full fat is best for creaminess, trust me)
- 1/2 cup salsa (your favorite kind, whatever you like!)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 12 corn tortillas (I like to warm mine up a bit so they don’t break)
For the Queso Sauce:
- 1 tablespoon butter
- 1 small onion, chopped
- 2 cloves garlic, minced (fresh makes ALL the difference!)
- 1 can (12 oz) evaporated milk (this is the secret to that silky texture!)
- 8 oz processed cheese, cubed (think Velveeta or similar – it melts like a dream)
- 1/4 cup cilantro, chopped (optional, but adds a nice fresh kick!)
Gather Your Kitchen Tools
Alright, let’s get our gear ready! For these amazing Creamy Queso Chicken Enchiladas, you’ll mainly need a good-sized skillet, a trusty baking dish (a 9×13 inch one is perfect!), and a little saucepan for that dreamy queso.
Step-by-Step Guide to Making Creamy Queso Chicken Enchiladas
Alright, let’s get these flavor bombs ready! It’s easier than you think, and the results? Pure gold.
Preparing the Enchilada Filling
First things first, grab a big ol’ bowl. Toss in your shredded chicken, those yummy diced green chiles (with their juice – don’t lose that flavor!), the sour cream for creaminess, and your favorite salsa. Sprinkle in the chili powder and cumin. Give it all a good stir until everything is nicely combined. You want every piece of chicken to be coated, that’s where all the flavor is!
Assembling the Enchiladas
Now for the tortillas. To stop them from breaking apart when you roll ’em, you gotta warm them up a bit! A quick zap in the microwave for about 30 seconds or a minute in a dry skillet works wonders. Once they’re warm and flexible, spoon about a quarter cup of that chicken mixture right down the middle. Roll them up snugly and nestle them seam-side down into your greased baking dish. It’s like tucking them in for a cheesy nap!
Crafting the Creamy Queso Sauce
Time for the star of the show – the queso! Melt that butter in a saucepan over medium heat. Toss in your chopped onion and let it soften up for about 5 minutes until it’s nice and translucent. Then, add the minced garlic and cook for just another minute until you can smell its amazing fragrance. Slowly whisk in the evaporated milk until it’s all smooth, then let it come to a gentle simmer. Lower the heat and add those cubed processed cheese. Keep stirring until it’s gloriously melted and super creamy. If you’re using cilantro, stir it in now for a pop of freshness!
Baking and Serving Your Enchiladas
Now, pour that luscious queso sauce all over those enchiladas in the dish. Make sure they’re all covered in cheesy goodness! Pop it into your preheated oven at 375°F (190°C) and let it bake for about 20 to 25 minutes. You’ll know they’re ready when the sauce is bubbly and looks incredibly inviting. Let them sit for just a few minutes before serving – it helps everything set up nicely. A little extra cilantro on top never hurt anyone, right?
Tips for Perfect Creamy Queso Chicken Enchiladas
You want your Creamy Queso Chicken Enchiladas to be absolutely spot-on? I’ve got a few little secrets that make a big difference:
- Tortilla Time: Don’t skip warming those corn tortillas! A quick microwave session or a warm skillet makes them super pliable. Trust me, it saves you from crumbly messes.
- Sauce Smoothness: Whisk that queso constantly when adding the cheese. It’s the key to getting it velvety smooth and not lumpy. Low and slow is the way to go here!
- Chicken Choice: Rotisserie chicken is a lifesaver and adds so much flavor without the extra work. Just shred it up and you’re golden!
- Spice It Up (or Down!): Feel free to adjust the chili powder and cumin. If you like a little heat, maybe add a pinch of cayenne pepper or a dash of hot sauce to the filling!
- Don’t Forget the Rest: Letting the enchiladas rest for a few minutes after baking really lets everything meld together. It’s hard to wait, but so worth it!
For more ideas on quick and delicious meals, check out these easy dinner recipes!
Ingredient Notes and Substitutions
Let’s chat about some of these ingredients! For the chicken, shredded rotisserie is a total shortcut and adds amazing flavor. If you’re roasting your own, go for thighs as they stay moist. Can’t find processed cheese for the queso? No worries! You can totally use a good melting cheese like Monterey Jack or a Mexican blend, just stir it in slowly until it’s smooth. And if you’re not a fan of sour cream, plain Greek yogurt works beautifully in the filling for a similar creamy tang!
Frequently Asked Questions about Creamy Queso Chicken Enchiladas
Got questions about these cheesy delights? I’ve got answers!
Can I make these Creamy Queso Chicken Enchiladas ahead of time?
Yes, you absolutely can! I like to assemble them right up to the point of pouring the queso sauce over. Cover them tightly with plastic wrap and then foil, and keep them in the fridge for up to a day. Just pour the queso over and bake when you’re ready, you might need a few extra minutes in the oven.
What can I serve with these enchiladas?
These are fantastic with pretty much anything Mexican-inspired! A simple side of Mexican rice or some seasoned black beans is always a hit. A fresh salad with a zesty lime vinaigrette cuts through the richness perfectly. And of course, don’t forget toppings like avocado slices, a dollop of extra sour cream, or some fresh pico de gallo!
For more awesome easy healthy recipes, check out my other favorites!
Are these enchiladas spicy?
These Creamy Queso Chicken Enchiladas are generally mild, thanks to the green chiles and chili powder. They have a nice flavor without being overpowering. If you like things spicier, though, just add a pinch of cayenne pepper or some diced jalapeños (seeds and all!) to the chicken mixture. You can also serve them with your favorite hot sauce on the side!
How long do leftovers last?
Those delicious leftovers will keep nicely in an airtight container in the refrigerator for about 3 to 4 days. They’re honestly still pretty darn good reheated!
Storing and Reheating Your Enchiladas
Got leftovers? Lucky you! These Creamy Queso Chicken Enchiladas are fantastic the next day. Just pop any extras into an airtight container and pop them in the fridge. They’ll keep well for about 3 to 4 days. To reheat, you can either pop them in a 350°F (175°C) oven for about 15-20 minutes until heated through, or zap them in the microwave for a quick fix. Either way, still super delicious!
Estimated Nutritional Information
Now, about the nitty-gritty! While every kitchen and ingredient can be a little different, here’s an approximate idea of what you might find in these delicious Creamy Queso Chicken Enchiladas per serving. Think around 450-550 calories, with roughly 25-35g of fat, 30-40g of protein, and 20-30g of carbs. Of course, this can totally change depending on the exact ingredients you use and how generous you are with that amazing queso!
Creamy Queso Chicken Enchiladas
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- In a large bowl, combine the shredded chicken, diced green chiles, sour cream, salsa, chili powder, and cumin. Mix well.
- Warm the corn tortillas slightly to make them pliable. You can do this in a dry skillet or microwave.
- Spoon about 1/4 cup of the chicken mixture into the center of each tortilla. Roll them up and place them seam-side down in the prepared baking dish.
- To make the queso sauce, melt the butter in a saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Gradually whisk in the evaporated milk until smooth. Bring to a simmer, then reduce heat to low.
- Add the cubed processed cheese, stirring until melted and the sauce is smooth and creamy. Stir in the chopped cilantro, if using.
- Pour the queso sauce evenly over the rolled enchiladas in the baking dish.
- Bake for 20-25 minutes, or until the sauce is bubbly and heated through.
- Let stand for a few minutes before serving. Garnish with extra cilantro if desired.