Description
Delicious cheese chicken enchiladas filled with shredded chicken, zesty taco seasoning, and creamy queso, baked to perfection.
Ingredients
- 5 burrito-size flour tortillas
- 2 ½ cups shredded chicken
- ½ packet taco seasoning
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped green chilies
- 10 ounces diced tomatoes with green chilies (undrained)
- 1 pound queso blanco Velveeta (cubed)
Instructions
- Combine shredded chicken, taco seasoning, sour cream, cheddar cheese, and green chilies in a large mixing bowl.
- In a saucepan over medium-high heat, melt the cubed Velveeta with the undrained diced tomatoes until smooth.
- Lay each tortilla flat and spoon about ½ to ¾ cup of the chicken mixture into each, rolling tightly.
- Place the filled tortillas side by side in a casserole dish.
- Pour the warm queso over the top of the enchiladas.
- Bake at 350°F for 20–25 minutes until bubbly and heated through.
Notes
Allow the enchiladas to rest for a few minutes after baking for easier serving. Consider garnishing with chopped cilantro or green onions.
