why make this recipe
Cheese Chicken Enchiladas are a delicious and comforting dish that is perfect for any occasion. Not only are they packed with flavor, but they also contain simple ingredients that you may already have in your kitchen. This recipe is great for a family dinner, game day, or a cozy night in. Plus, the warm, cheesy goodness will make everyone at the table feel happy and satisfied!
how to make Cheese Chicken Enchiladas
Ingredients
- 5 Burrito Size Flour Tortillas
- 2.5 cups Shredded Chicken (cooked)
- 0.5 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
- Preheat your oven to 350°F.
- In a large mixing bowl, combine the shredded chicken, taco seasoning, sour cream, cheddar cheese, and green chilies. Mix well and set aside.
- In a saucepan over medium heat, melt the cubed Velveeta with the undrained diced tomatoes and green chilies. Stir frequently until it becomes smooth and creamy.
- Warm the tortillas briefly in the microwave for 15-20 seconds.
- Lay the tortillas flat and spoon 1/2 to 3/4 cup of the chicken mixture into the center of each tortilla. Spread the mixture slightly and roll the tortillas tightly.
- Place the filled tortillas seam-side down in a 9×13 casserole dish, spacing them evenly with small gaps between each enchilada.
- Pour the warm queso sauce evenly over all the enchiladas, ensuring complete coverage.
- Bake in the oven for 20-25 minutes until bubbly and heated through. Serve immediately while hot.
how to serve Cheese Chicken Enchiladas
Cheese Chicken Enchiladas are best served hot right out of the oven. You can place them on individual plates or serve them family-style in the casserole dish. Consider adding a side of fresh salsa, guacamole, or sour cream for dipping. Chopped cilantro and lime wedges also make great garnishes.
how to store Cheese Chicken Enchiladas
If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the oven at 350°F for about 15-20 minutes until warmed through. You might also use the microwave, but the oven maintains the enchiladas’ texture better.
tips to make Cheese Chicken Enchiladas
- For extra flavor, you can add black olives or jalapeños to the chicken mixture.
- If you like a bit of heat, use spicy diced tomatoes instead of regular ones.
- Be careful not to overfill the tortillas, as they can burst while baking.
variation (if any)
You can easily make vegetarian Cheese Enchiladas by substituting the shredded chicken with black beans or sautéed vegetables like bell peppers, zucchini, and corn.
FAQs
Q: Can I use corn tortillas instead of flour tortillas?
A: Yes, you can use corn tortillas, but they may break easier. Make sure to warm them up properly before rolling.
Q: Can I freeze Cheese Chicken Enchiladas?
A: Yes, you can freeze them before baking. Wrap them tightly and store in the freezer for up to 3 months. Just bake from frozen, adding extra time as needed.
Q: What can I serve with Cheese Chicken Enchiladas?
A: They pair well with a side salad, rice, or refried beans for a complete meal.
Cheese Chicken Enchiladas
Ingredients
For the filling
- 5 pieces Burrito Size Flour Tortillas
- 2.5 cups Shredded Chicken (cooked)
- 0.5 packet Taco Seasoning
- 1 cup Sour Cream
- 1 cup Cheddar Cheese (shredded)
- 2 tablespoons Chopped Green Chilies
For the sauce
- 10 ounces Diced Tomatoes with Green Chilies (undrained)
- 1 pound Queso Blanco Velveeta (cubed)
Instructions
Preparation
- Preheat your oven to 350°F.
- In a large mixing bowl, combine the shredded chicken, taco seasoning, sour cream, cheddar cheese, and green chilies. Mix well and set aside.
- In a saucepan over medium heat, melt the cubed Velveeta with the undrained diced tomatoes and green chilies. Stir frequently until it becomes smooth and creamy.
- Warm the tortillas briefly in the microwave for 15-20 seconds.
- Lay the tortillas flat and spoon 1/2 to 3/4 cup of the chicken mixture into the center of each tortilla. Spread the mixture slightly and roll the tortillas tightly.
Baking
- Place the filled tortillas seam-side down in a 9x13 casserole dish, spacing them evenly with small gaps between each enchilada.
- Pour the warm queso sauce evenly over all the enchiladas, ensuring complete coverage.
- Bake in the oven for 20-25 minutes until bubbly and heated through. Serve immediately while hot.