Description
Creamy, cheesy, and comforting, these Queso Chicken Enchiladas are stuffed with seasoned shredded chicken and baked under a blanket of melty queso. An easy, family-favorite dinner perfect for busy weeknights or cozy weekends.
Ingredients
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5 burrito-size flour tortillas
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2 ½ cups shredded cooked chicken
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½ packet taco seasoning
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1 cup sour cream
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1 cup shredded cheddar cheese
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2 tablespoons chopped green chilies
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10 ounces diced tomatoes with green chilies (undrained)
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1 pound queso blanco Velveeta, cubed
Instructions
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Preheat oven to 350°F (175°C).
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In a large bowl, mix shredded chicken, taco seasoning, sour cream, cheddar cheese, and chopped green chilies until well combined.
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In a saucepan over medium heat, melt the queso blanco Velveeta with the undrained diced tomatoes, stirring until smooth.
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Lay tortillas flat and fill each with ½–¾ cup of the chicken mixture. Roll tightly.
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Place rolled tortillas seam-side down in a greased 9×13-inch baking dish.
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Pour the warm queso evenly over the enchiladas.
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Bake uncovered for 20–25 minutes, until bubbly and heated through.
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Serve hot and enjoy.
Notes
Rotisserie chicken works great and saves time.
Warm tortillas briefly to prevent tearing.
Add jalapeños or hot sauce if you like extra heat.
Leftovers reheat beautifully the next day.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 enchilada
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 1120 mg
- Fat: 32 g
- Saturated Fat: 17 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 105 mg