Queso Chicken Enchiladas
Hearty, creamy enchiladas filled with shredded chicken and cheesy goodness, perfect for busy weeknights.
Ingredients
Main Ingredients
- 3 cups Shredded Chicken (use rotisserie chicken for convenience)
- 1 packet Taco Seasoning (or homemade for milder taste)
- 1 cup Sour Cream (Greek yogurt can be a healthier alternative)
- 2 cups Shredded Cheddar Cheese (substitute with Monterey Jack or pepper jack)
- 1 can Chopped Green Chilies (omit for milder option or use jalapeños)
- 16 oz Cubed Velveeta (consider reduced-fat cheese for a lighter option)
- 1 can Diced Tomatoes with Green Chilies (undrained)
- 8 pieces Tortillas (choose corn, flour, or whole-wheat)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, taco seasoning, sour cream, and chopped green chilies. Mix until well combined.
- Spread a thin layer of diced tomatoes on the bottom of a greased 9x13-inch baking dish.
- Take a tortilla and add a generous amount of the chicken mixture to it. Roll it up and place it seam-side down in the baking dish. Repeat with all tortillas.
- Once all tortillas are in the dish, pour the remaining diced tomatoes over the top.
- Cube the Velveeta cheese and distribute evenly over the tortillas. Follow by sprinkling the cheddar cheese on top.
Cooking
- Bake the enchiladas in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
- Allow to cool for a few moments before serving.
Notes
For better flavor and texture, monitor the enchiladas as they bake. If you prefer a crispy top, consider broiling for the last 2-3 minutes, but watch closely to prevent burning.