Description
These Queso Chicken Enchiladas combine tender shredded chicken with a creamy, cheesy queso sauce for a comforting and flavorful Mexican-inspired casserole. Soft flour tortillas are filled with a seasoned chicken mixture, rolled up, smothered in melted Velveeta queso with diced tomatoes and green chilies, then baked until bubbly and delicious.
Ingredients
Scale
Chicken Filling
- 5 Burrito Size Flour Tortillas
- 2 ½ cups Shredded Chicken
- ½ Packet Taco Seasoning (about 1 to 1 ½ tablespoons)
- 1 cup Sour Cream
- 1 cup Cheddar Cheese, shredded
- 2 tablespoons Chopped Green Chilies
Queso Sauce
- 1 pound Queso Blanco Velveeta, cubed
- 10 ounces Diced Tomatoes with Green Chilies, undrained
Instructions
- Prepare the Chicken Mixture: In a large mixing bowl, combine shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Mix everything thoroughly until well incorporated.
- Melt the Queso Sauce: In a medium saucepan over medium-high heat, add the cubed Velveeta and the undrained diced tomatoes with green chilies. Stir continuously until the cheese has melted completely and the mixture is smooth and creamy.
- Fill the Tortillas: Lay each flour tortilla flat on a clean surface. Spoon approximately ½ to ¾ cup of the chicken mixture onto each tortilla. Roll each tortilla tightly, similar to rolling a burrito.
- Assemble in Baking Dish: Place the filled tortillas seam-side down, side by side, in a casserole dish suitable for baking.
- Top with Queso: Pour the warm queso sauce evenly over the rolled tortillas, ensuring they are well covered.
- Bake: Preheat your oven to 350°F (175°C). Bake the assembled enchiladas for 20 to 25 minutes, or until the queso topping is bubbly and the enchiladas are heated through.
Notes
- You can use rotisserie chicken as a quick shortcut for shredded chicken.
- Make sure to roll the tortillas tightly to prevent filling spilling during baking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For extra flavor, garnish with chopped fresh cilantro or sliced jalapeños before serving.
- This recipe can be made ahead and assembled in the baking dish, then refrigerated until ready to bake.
Nutrition
- Serving Size: 1 enchilada
- Calories: 430
- Sugar: 4g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
