Description
Queso Chicken Enchiladas are creamy, cheesy, and packed with flavor. Filled with shredded chicken, sour cream, green chilies, and Velveeta queso, these enchiladas are perfect for a comforting weeknight dinner.
Ingredients
- 5 Burrito Size Flour Tortillas
- 2 ½ cups Shredded Chicken
- ½ Packet Taco Seasoning
- 1 cup Sour Cream
- 1 cup Cheddar Cheese (shredded)
- 2 tablespoons Chopped Green Chilies
- 10 ounces Diced Tomatoes with Green Chilies (undrained)
- 1 pound Queso Blanco Velveeta (cubed)
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, mix shredded chicken with taco seasoning, sour cream, cheddar cheese, and green chilies.
- Warm tortillas slightly to make them pliable. Spoon chicken mixture down the center of each tortilla and roll tightly.
- Place rolled enchiladas seam-side down in a greased baking dish.
- In a saucepan, melt Velveeta with diced tomatoes over medium heat, stirring until smooth. Pour over the enchiladas.
- Bake for 20–25 minutes until heated through and cheese is bubbly.
- Serve warm and enjoy!
Notes
- Garnish with fresh cilantro or chopped green onions.
- Can be prepared ahead and baked just before serving.
- Substitute Velveeta with a mix of cream cheese and shredded mozzarella for a different cheesy texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican