Creamy Queso Chicken Enchiladas (Printable Version)
Creamy chicken enchiladas with cheddar, sour cream, and mild green chilies. Perfect for a simple weeknight meal.
# Everything You’ll Need:
→ Tortillas and Fillings
01 -
5 burrito-size flour tortillas
02 -
2 1/2 cups shredded cooked chicken
03 -
1/2 packet taco seasoning mix
04 -
1 cup sour cream
05 -
1 cup shredded cheddar cheese
06 -
2 tablespoons chopped mild green chilies
→ Queso Sauce
07 -
10 ounces diced tomatoes with green chilies, undrained
08 -
1 pound cubed queso blanco Velveeta cheese
# Steps to Cook:
01 -
In a large mixing bowl, mix shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies until evenly combined. Set aside.
02 -
Heat a saucepan over medium-high heat. Add cubed Velveeta and undrained diced tomatoes with green chilies. Stir occasionally until cheese is fully melted and sauce is smooth.
03 -
Spread the tortillas on a clean surface. Spoon 1/2 to 3/4 cup of the chicken mixture into the center of each tortilla. Slightly spread the filling and roll each tortilla tightly into a burrito shape.
04 -
Place the rolled tortillas seam-side down, side by side, in a 9x13-inch casserole dish.
05 -
Pour the warm queso sauce evenly over the rolled tortillas. Bake in a preheated oven at 350°F for 20 to 25 minutes, until heated through and bubbly. Serve immediately.
# Extra Suggestions:
01 -
Use rotisserie or canned chicken to save preparation time. When substituting with corn tortillas, warm them in the microwave for 20 to 30 seconds to prevent tearing.