why make this recipe
Cheese Chicken Enchiladas are a perfect blend of flavors and comfort. They are easy to make and provide a delicious meal that the whole family will enjoy. This recipe is great for a busy weeknight or when you want to impress guests. With creamy cheese and tender chicken wrapped in soft tortillas, each bite is satisfying and delightful.
how to make Cheese Chicken Enchiladas
Ingredients:
- 2 ½ cups Shredded Chicken
- ½ Packet Taco Seasoning
- 1 cup Sour Cream
- 1 cup Cheddar Cheese (shredded)
- 2 tablespoons Chopped Green Chilies
- 5 Burrito Size Flour Tortillas
- 1 pound Queso Blanco Velveeta (cubed)
- 10 ounces Diced Tomatoes with Green Chilies (undrained)
Directions:
- In a large mixing bowl, combine the shredded chicken, taco seasoning, sour cream, cheddar cheese, and chopped green chilies. Mix everything well until the ingredients are evenly combined.
- In a saucepan over medium-high heat, add the cubed Queso Blanco Velveeta and the undrained diced tomatoes with green chilies. Stir continuously until the cheese melts and the mixture is smooth and creamy.
- Lay out the burrito-sized flour tortillas on a clean surface. Spoon about ½ to ¾ cup of the chicken filling onto each tortilla and roll them tightly like burritos to enclose the filling.
- Place the rolled tortillas side by side in a casserole dish, making sure they fit snugly together.
- Pour the warm queso sauce evenly over the top of the tortillas, making sure to coat them well.
- Bake in a preheated oven at 350°F (175°C) for 20 to 25 minutes, or until the enchiladas are bubbly and heated through.
how to serve Cheese Chicken Enchiladas
Serve the Cheese Chicken Enchiladas warm straight from the oven. You can garnish them with some extra shredded cheese, chopped green onions, or fresh cilantro for added flavor. Pair them with a side of rice, beans, or a fresh salad for a complete meal.
how to store Cheese Chicken Enchiladas
To store leftover Cheese Chicken Enchiladas, let them cool completely. Place them in an airtight container and refrigerate for up to 3 days. You can also freeze them for up to 2 months. When ready to eat, simply reheat in the oven until warmed through.
tips to make Cheese Chicken Enchiladas
- Use rotisserie chicken to save time and add more flavor.
- Feel free to add extra vegetables like bell peppers or onions to the filling for added nutrition.
- If you like it spicy, consider adding jalapeños or using spicy taco seasoning.
variation
You can customize this recipe by substituting the chicken with shredded beef or ground turkey. For a vegetarian option, use beans and more vegetables as filling instead of meat.
FAQs
Q: Can I use corn tortillas instead of flour?
A: Yes, you can use corn tortillas, but they may need to be warmed slightly to make them easier to roll.
Q: What can I serve with Cheese Chicken Enchiladas?
A: Serve them with Mexican rice, refried beans, or a fresh garden salad to complement the meal.
Q: Can I make these enchiladas ahead of time?
A: Yes, you can prepare the enchiladas ahead of time, cover them, and store them in the refrigerator. Just bake them when you’re ready to serve.
Cheese Chicken Enchiladas
Ingredients
For the filling
- 2.5 cups Shredded Chicken Use rotisserie chicken for convenience.
- 0.5 packet Taco Seasoning Feel free to use spicy taco seasoning for more heat.
- 1 cup Sour Cream Choose full-fat sour cream for creaminess.
- 1 cup Cheddar Cheese (shredded) For a sharper flavor, use aged cheddar.
- 2 tablespoons Chopped Green Chilies
- 5 pieces Burrito Size Flour Tortillas Corn tortillas can be used but should be warmed.
For the sauce
- 1 pound Queso Blanco Velveeta (cubed)
- 10 ounces Diced Tomatoes with Green Chilies (undrained) Can use regular diced tomatoes if needed.
Instructions
Preparation
- In a large mixing bowl, combine shredded chicken, taco seasoning, sour cream, cheddar cheese, and chopped green chilies. Mix until well combined.
- In a saucepan over medium-high heat, add Queso Blanco Velveeta and undrained diced tomatoes with green chilies. Stir continuously until cheese melts and mixture is smooth and creamy.
- Lay out the burrito-sized tortillas on a clean surface. Spoon about ½ to ¾ cup of the chicken filling onto each tortilla and roll them tightly like burritos.
- Place the rolled tortillas side by side in a casserole dish, making sure they fit snugly together.
- Pour the warm queso sauce evenly over the top of the tortillas.
Baking
- Bake in a preheated oven at 350°F (175°C) for 20 to 25 minutes, or until the enchiladas are bubbly and heated through.