Description
Creamy and comforting queso chicken enchiladas filled with seasoned shredded chicken and topped with a rich queso sauce for a quick Mexican dinner.
Ingredients
Scale
- 4 burrito size flour tortillas
- 2 cups shredded chicken
- 1 packet taco seasoning
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 can chopped green chilies
- 1 can diced tomatoes with green chilies
- 16 oz queso blanco Velveeta
Instructions
- Combine shredded chicken, taco seasoning, sour cream, cheddar cheese, and chopped green chilies in a large mixing bowl
- Melt cubed Velveeta queso with undrained diced tomatoes and green chilies in a saucepan over medium heat while stirring until smooth
- Lay tortillas flat and add about half to three quarters cup of filling to each tortilla
- Roll tortillas tightly and place seam side down in a greased baking dish
- Pour queso sauce evenly over the enchiladas
- Bake at 350°F for 20 to 25 minutes until heated through and bubbly
- Remove from oven, allow to cool slightly, and serve
Notes
- Warm tortillas before filling to prevent tearing
- Rotisserie chicken works well for quick preparation
- Add Monterey Jack cheese for extra creaminess
- Serve with Spanish rice or a fresh salad
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg