Queso Chicken Enchiladas
Enjoy gooey, cheesy Queso Chicken Enchiladas that are perfect for a quick and comforting family dinner, ready in no time!
Ingredients
For the Enchiladas
- 4 pieces burrito size 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
- Begin by gathering all your ingredients. Shred the chicken and set it aside.
- In a mixing bowl, combine the shredded chicken with the taco seasoning, sour cream, chopped green chilies, and diced tomatoes. Mix thoroughly until all ingredients are well-coated in the seasoning.
- If you're using corn tortillas, warm them in a skillet or microwave to make them pliable. Flour tortillas can simply be used as is.
Assembly
- Lay a tortilla flat on a clean surface. Spoon a generous amount of the chicken mixture into the center of the tortilla. Add a sprinkle of shredded cheddar cheese on top before rolling it up tightly.
- Preheat your oven to 350°F (175°C). Lightly grease a baking dish and place the filled enchiladas seam-side down.
- Slice the Queso Blanco Velveeta and evenly distribute it across the filled enchiladas.
- Sprinkle the remaining shredded cheddar cheese over the top for extra flavor.
Cooking
- Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for approximately 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbling.
Serving
- Let the enchiladas sit for about 5 minutes before serving. Garnish with fresh cilantro or a dollop of sour cream if desired.
Notes
To store leftovers, place them in an airtight container in the fridge for up to three days. For freezing, wrap portions tightly and you can store them for up to three months. Let them thaw before reheating.