Queso Chicken Enchiladas (Printable Version)
Comforting enchiladas filled with seasoned chicken, topped with creamy Velveeta queso sauce - ready in just 30 minutes!
# Ingredients:
→ For the Enchiladas
01 -
5 burrito-size flour tortillas
02 -
2½ cups shredded cooked chicken
03 -
½ packet taco seasoning
04 -
1 cup sour cream
05 -
1 cup shredded cheddar cheese
06 -
2 tablespoons chopped green chilies
07 -
10 oz diced tomatoes with green chilies (undrained)
08 -
1 lb queso blanco Velveeta, cubed
# Steps:
01 -
In a large mixing bowl, combine shredded chicken, taco seasoning, sour cream, cheddar cheese, and chopped green chilies. Mix until fully combined.
02 -
In a saucepan over medium-high heat, add cubed Velveeta and the undrained diced tomatoes with green chilies. Stir until completely melted and smooth.
03 -
Lay tortillas flat and spoon ½ to ¾ cup of the chicken mixture into the center of each. Roll tightly into burritos.
04 -
Place the filled tortillas seam-side down in a greased 9×13 casserole dish.
05 -
Pour the warm queso evenly over the enchiladas.
06 -
Bake at 350°F (175°C) for 20–25 minutes, until hot, bubbly, and lightly golden. Serve immediately.
# Notes:
01 -
Warm tortillas briefly before filling to prevent cracking.
02 -
Space enchiladas evenly in the baking dish for consistent results.
03 -
Leftovers can be refrigerated for 3-4 days or frozen for up to 3 months.
04 -
For spicier enchiladas, add jalapeños or use spicier green chilies.