Queso Chicken Enchiladas
A comforting and cheesy dinner dish that brings the family together, featuring shredded chicken and melted queso in tortillas.
Ingredients
Main ingredients
- 4 pieces burrito-sized flour tortillas (Corn tortillas can also be used, just warm them first.)
- 2 cups shredded chicken (Rotisserie chicken works fabulously for faster prep!)
- 1 packet taco seasoning (Feel free to use homemade or store-bought.)
- 1 cup sour cream (Greek yogurt is a healthier substitute if desired.)
- 1 cup shredded cheddar cheese (Mix in Monterey Jack for extra creaminess.)
- 1 can chopped green chilies (Adjust quantity based on heat preference.)
- 1 can diced tomatoes with green chilies (Undrained for moisture.)
- 16 oz Queso Blanco Velveeta (Melts beautifully to create a creamy sauce.)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine shredded chicken, taco seasoning, sour cream, and half of the cheese. Mix until everything is beautifully coated.
- Take a tortilla and place a generous amount of the chicken mixture in the middle. Roll it up tightly and place it seam-side down in a greased baking dish.
- Repeat the process for the remaining tortillas until the baking dish is full.
- In a separate bowl, mix the diced tomatoes with chilies and Velveeta. Stir until you have a creamy concoction.
- Pour the queso sauce over the rolled enchiladas, ensuring every corner is covered. Sprinkle with the remaining cheese on top.
Cooking
- Bake for 20-25 minutes, until the cheese is bubbly and golden brown.
- Once cooled for a few minutes, serve the enchiladas straight out of the oven.
Notes
Serve family-style with toppings like diced avocado, fresh cilantro, or a squeeze of lime. Can be stored in an airtight container for up to three days and reheated in the oven.