Description
Cheesy and comforting quesadilla chicken enchiladas made with shredded chicken, creamy queso, and zesty taco seasoning, perfect for a quick weeknight dinner.
Ingredients
- 4 burrito-size flour tortillas
- 2 cups shredded chicken
- 1 packet taco seasoning
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 can chopped green chilies
- 1 can diced tomatoes with green chilies
- 16 oz Queso Blanco Velveeta
Instructions
- Preheat the oven to 350°F (175°C) and prepare a baking dish by spraying it with non-stick spray.
- Combine shredded chicken, taco seasoning, half the sour cream, half the cheddar cheese, and half the green chilies in a mixing bowl.
- Spread a thin layer of the diced tomatoes with green chilies (undrained) at the bottom of the baking dish.
- Spoon the chicken mixture evenly onto each tortilla. Roll them up tightly and place them seam-side down in the baking dish.
- Melt the Queso Blanco Velveeta in a saucepan over low heat until creamy. Stir in the remaining sour cream, cheddar cheese, and chopped green chilies.
- Pour the queso mixture over the rolled enchiladas and bake for 20-25 minutes, or until the cheese bubbles and enchiladas are heated through.
Notes
For extra spice, add jalapeños to the chicken mixture or on top before baking. These enchiladas freeze well; assemble and freeze before baking.
