Why Make This Recipe
Cheese Chicken Enchiladas are a delicious and comforting dish that brings a taste of Mexico to your home kitchen. They are easy to make and are a family favorite. The combination of shredded chicken, creamy sauce, and melted cheese wrapped in soft tortillas makes for a satisfying meal that everyone will love. Plus, they can be customized with different ingredients to suit your taste.
How to Make Cheese Chicken Enchiladas
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)
Directions
- 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 cubed Velveeta with the undrained diced tomatoes until smooth.
- Lay tortillas flat and spoon about ½ to ¾ cup of the chicken mixture into each. Roll tortillas tightly like burritos.
- Place filled tortillas side by side in a casserole dish.
- Pour warm queso over the top.
- Bake at 350°F for 20–25 minutes until bubbly and heated through.
How to Serve Cheese Chicken Enchiladas
Serve Cheese Chicken Enchiladas hot, right out of the oven. You can garnish them with fresh cilantro, sliced avocado, or extra shredded cheese. Pair them with a side of rice or a crisp salad for a complete meal.
How to Store Cheese Chicken Enchiladas
To store leftovers, let the enchiladas cool down completely. Then, place them in an airtight container and keep them in the refrigerator for up to 3 days. You can also freeze them. Wrap the enchiladas tightly in plastic wrap and then place them in a freezer-safe container for up to 2 months.
Tips to Make Cheese Chicken Enchiladas
- Use rotisserie chicken to save time and add extra flavor.
- For added heat, consider using spicy taco seasoning or adding jalapeños to the filling.
- If you love cheese, feel free to mix in different types of cheese with the cheddar.
Variation
You can switch out the shredded chicken for black beans or ground beef to make a different version of these enchiladas. For a lighter option, use whole wheat tortillas and low-fat cheese.
FAQs
Q: Can I use corn tortillas instead?
A: Yes, corn tortillas can be used, but they may break more easily. To prevent this, heat them in a pan before using.
Q: Can I make these enchiladas ahead of time?
A: Yes, you can assemble them ahead of time and store them in the fridge until you are ready to bake them.
Q: What if I don’t have taco seasoning?
A: You can make your own taco seasoning with spices like cumin, chili powder, garlic powder, and paprika.
Cheese Chicken Enchiladas
Ingredients
Main Ingredients
- 5 pieces Burrito Size Flour Tortillas
- 2.5 cups Shredded Chicken Can use rotisserie chicken for convenience.
- 0.5 packets Taco Seasoning Spicy taco seasoning can be used for added heat.
- 1 cup Sour Cream
- 1 cup Cheddar Cheese (shredded) Feel free to mix in other cheese types.
- 2 tablespoons Chopped Green Chilies
- 10 ounces Diced Tomatoes with Green Chilies (undrained)
- 1 pound Queso Blanco Velveeta (cubed) Melt for sauce.
Instructions
Preparation
- 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 cubed Velveeta with the undrained diced tomatoes until smooth.
- Lay tortillas flat and spoon about ½ to ¾ cup of the chicken mixture into each. Roll tortillas tightly like burritos.
- Place filled tortillas side by side in a casserole dish.
- Pour warm queso over the top.
Baking
- Bake at 350°F (175°C) for 20–25 minutes until bubbly and heated through.