Description
Comforting and creamy queso chicken enchiladas filled with shredded chicken and topped with melty cheddar, perfect for busy weeknights.
Ingredients
- 4 burrito-sized flour tortillas
- 2 cups shredded chicken
- 1 packet taco seasoning
- 1 cup sour cream (about 240 ml)
- 16 oz Queso Blanco Velveeta (1 lb / ~450 g)
- 1 can chopped green chilies (drained)
- 1 can diced tomatoes with green chilies (drained)
- 1 cup shredded cheddar cheese (about 4 oz / ~110 g)
- Fresh cilantro (optional, for garnish)
- Sliced jalapeños (optional, for heat)
- Avocado slices (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Mix the shredded chicken, taco seasoning, sour cream, chopped green chilies, and diced tomatoes with green chilies until well combined.
- Lay out each burrito-sized tortilla, spoon an even portion of the chicken mixture down the center, roll them up tightly, and place seam-side down in a greased baking dish.
- Melt the Queso Blanco Velveeta in a saucepan over medium-low heat until smooth.
- Pour the queso sauce evenly over the enchiladas, then sprinkle the shredded cheddar cheese over the top.
- Bake for 20–25 minutes or until the cheese is melted, bubbly, and starting to brown at the edges.
Notes
Let the dish rest for 3–5 minutes before serving for cleaner slices. Customize with cilantro, jalapeños, and avocado.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex