Cheese Chicken Enchiladas
These cheesy, creamy enchiladas are packed with shredded chicken and topped with a warm queso sauce, delivering comfort food at its finest.
Ingredients
Main Ingredients
- 5 pieces Burrito Size Flour Tortillas
- 2.5 cups Shredded Chicken Store brands save money; fresh rotisserie chicken is faster.
- 0.5 packet Taco Seasoning
- 1 cup Sour Cream Using full-fat sour cream is recommended.
- 1 cup Cheddar Cheese (shredded) Preferably freshly shredded.
- 2 tablespoons Chopped Green Chilies
- 10 ounces Diced Tomatoes with Green Chilies (undrained)
- 1 pound Queso Blanco Velveeta (cubed) If Velveeta is unavailable, a melty processed cheese substitute works.
Instructions
Preparation
- In a large mixing bowl, combine shredded chicken, taco seasoning, sour cream, cheddar cheese, and green chilies. Mix well.
- In a saucepan over medium-high heat, melt cubed Velveeta with the undrained diced tomatoes until smooth.
- Lay tortillas flat and spoon about ½ to ¾ cup of the chicken mixture into each. Roll tortillas tightly like burritos.
- Place filled tortillas side by side in a casserole dish.
- Pour warm queso over the top.
- Bake at 350°F for 20–25 minutes until bubbly and heated through.
Notes
For a crunchy top, broil for 2 minutes at the end. If tortillas resist rolling, microwave them wrapped in a towel for 10 seconds. Extra queso is not penalized; it enhances the recipe.