Queso Chicken Enchiladas
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
Scale
- 5 burrito-size flour tortillas
- 2 ½ cups shredded cooked chicken
- ½ packet taco seasoning
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped green chilies
- 10 ounces diced tomatoes with green chilies (undrained)
- 1 pound queso blanco Velveeta, cubed
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, mix shredded chicken, taco seasoning, sour cream, cheddar cheese, and chopped green chilies until well combined.
- In a saucepan over medium heat, melt the queso blanco Velveeta with the undrained diced tomatoes, stirring until smooth.
- Lay tortillas flat and fill each with ½¾ cup of the chicken mixture. Roll tightly.
- Place rolled tortillas seam-side down in a greased 9×13-inch baking dish.
- Pour the warm queso evenly over the enchiladas.
- Bake uncovered for 2025 minutes, until bubbly and heated through.
- Serve hot and enjoy.
Nutrition
- Calories: 520 kcal
- Sugar: 5 g
- Fat: 32 g
- Carbohydrates: 32 g
- Protein: 28 g
Find it online: http://ingredientidea.com/queso-chicken-enchiladas-recipe-2/