Queso Chicken Enchiladas – Quick Weeknight Dinners with Shredded Chicken

 Weeknights move fast, but dinner should still feel like something you’re excited to sit down and enjoy. These Queso Chicken Enchiladas are made for those evenings when time is short and comfort is non-negotiable. Warm tortillas wrapped around tender Shredded Chicken, creamy queso, and bold spices come together in a dish that tastes like you spent all afternoon in the kitchen—without actually doing that.

This recipe is all about big flavor with minimal effort. A simple blend of Taco Seasoning wakes up the chicken, while melty Pepper Jack adds just the right amount of heat. Layer in creamy Refried Beans for extra richness, then roll everything up and bake until bubbly and irresistible. The result? Ultra-satisfying Cheesy Enchiladas that hit the sweet spot between indulgent and easy.

What makes these Chicken Enchiladas perfect for busy schedules is how effortlessly they come together. They’re one of those dependable 30 Minute Meals you can count on when you need Quick Weeknight Dinners that don’t feel rushed or boring. Serve them straight from the oven or dress them up with a crunchy side of Tortilla Chips and fresh toppings for a dinner that feels a little extra—even on a Tuesday.

There’s something comforting about pulling a pan of enchiladas out of the oven after a long day. They’re warm, cheesy, and packed with flavor, making everyone at the table happy with zero complaints. When life gets busy but cravings still demand something satisfying, these queso-smothered enchiladas prove that fast dinners can still be fun, flavorful, and totally worth it.

Queso Chicken Enchiladas

Quick Weeknight Dinners with Shredded Chicken • ⭐ 4.8 / 5 (16 ratings)

Ingredients

Filling

• 3 cups cooked shredded chicken (rotisserie works great for speed)
• 1 packet taco seasoning, or homemade if you prefer less spice
• 1 cup sour cream (Greek yogurt may be used as a lighter option)
• 2 cups shredded cheddar cheese, or swap in Monterey Jack or pepper jack
• 1 can chopped green chilies (optional for milder flavor; jalapeños may be used instead)

Queso Sauce

• 16 oz Velveeta cheese, cubed (reduced-fat if preferred)
• 1 can diced tomatoes with green chilies, undrained

Wrap

• 8 tortillas (corn, flour, or whole-wheat)

Instructions

1. Set your oven to 350°F (175°C) and allow it to fully preheat.
2. In a large bowl, stir together the shredded chicken, taco seasoning, sour cream, cheddar cheese, and green chilies until evenly combined.
3. Place the Velveeta cubes and diced tomatoes into a saucepan. Heat over medium-high, stirring often, until completely melted and smooth.
4. Spoon about ½ to ¾ cup of the chicken mixture down the center of each tortilla. Roll tightly, burrito-style.
5. Lay the filled tortillas seam-side down in a greased 9×13-inch casserole dish.
6. Pour the warm queso sauce evenly over the enchiladas, making sure they’re well coated.
7. Bake uncovered for 20–25 minutes, until the enchiladas are heated through and the top is bubbly and lightly golden.