Description
Comforting enchiladas filled with creamy chicken, tangy green chilies, and topped with bubbling cheddar cheese.
Ingredients
- 2 cups shredded chicken (cooked)
- 1 packet taco seasoning
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 can chopped green chilies
- 1 package Velveeta cheese
- 1 can diced tomatoes with green chilies
- 8 tortillas (flour or corn)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix shredded chicken with taco seasoning until evenly coated.
- Stir in the sour cream, chopped green chilies, diced tomatoes, and Velveeta cheese until fully combined.
- Lay your tortillas flat and fill each with the chicken mixture, rolling them tightly.
- Place rolled tortillas seam-side down in a greased baking dish.
- Cover with shredded cheddar cheese and foil.
- Bake for 20-25 minutes, removing the foil in the last 5 minutes to melt and brown the cheese.
Notes
Store leftover enchiladas in an airtight container in the fridge for up to 3-4 days. For longer storage, freeze before baking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex