Creamy Queso Chicken Enchiladas
Comforting enchiladas loaded with shredded chicken, rich cheeses, and zesty green chilies, perfect for busy weeknights.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: None
Ingredients
Scale
- 2 cups Shredded Chicken
- 1 packet Taco Seasoning
- 1 cup Sour Cream
- 1 cup Shredded Cheddar Cheese
- 1 can Chopped Green Chilies
- 1 package Velveeta Cheese
- 1 can Diced Tomatoes with Green Chilies
- 8 Tortillas
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix your shredded chicken with taco seasoning.
- Stir in the sour cream, green chilies, diced tomatoes, and Velveeta until thoroughly combined.
- Lay out your tortillas and fill them with the chicken mixture, rolling them up tightly.
- Place the rolled tortillas in a greased baking dish.
- Top with shredded cheddar cheese, then cover with foil.
- Bake for 20-25 minutes, removing the foil for the last 5 minutes to brown the cheese slightly.
Notes
Consider garnishing with fresh cilantro, a dollop of sour cream, or slices of avocado. Pair with Spanish rice or a fresh salad.