Queso Chicken Enchiladas
Cheesy and flavorful Queso Chicken Enchiladas combine tender shredded chicken with melted Velveeta queso in soft tortillas, perfect for quick and satisfying weeknight dinners.
Equipment
- 1 large mixing bowl
- 1 saucepan
- 1 Casserole dish
Ingredients
- 5 burrito size flour tortillas
- 2 1/2 cups shredded chicken
- 1/2 packet taco seasoning
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped green chilies
- 10 ounces diced tomatoes with green chilies undrained
- 1 pound cubed queso blanco Velveeta
Instructions
- In a large mixing bowl, combine shredded chicken, taco seasoning, sour cream, cheddar cheese, and green chilies; mix well.
- In a saucepan over medium-high heat, melt the cubed Velveeta with undrained diced tomatoes until smooth.
- Lay tortillas flat and spoon about 1/2 to 3/4 cup of the chicken mixture into each; roll tightly like burritos.
- Place the filled tortillas side by side in a casserole dish.
- Pour the warm queso sauce evenly over the top.
- Bake at 350°F for 20 to 25 minutes until bubbly and heated through.
Notes
- Prepare fillings a day ahead for quick assembly.
- Serve with fresh guacamole or pico de gallo for added freshness.
- Leftovers can be refrigerated and reheated.