Cheese Chicken Enchiladas
Cheese Chicken Enchiladas are easy to make, delicious, and perfect for busy weeknights or impressing guests with creamy cheese and tender chicken wrapped in soft tortillas.
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.
Notes
To store leftovers, let them cool completely and place in an airtight container. Refrigerate for up to 3 days or freeze for up to 2 months. Reheat in the oven when ready to eat.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 2gSugar: 3g
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