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Queso Chicken Enchiladas

Creamy, cheesy enchiladas filled with seasoned chicken and topped with smooth Velveeta queso sauce. Perfect weeknight dinner ready in just 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 5 enchiladas
Course: Dinner, Main Course
Cuisine: American, Mexican-American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

  • 5 Burrito Size Flour Tortillas
  • 2.5 cups Shredded Chicken cooked
  • 0.5 packet Taco Seasoning
  • 1 cup Sour Cream
  • 1 cup Cheddar Cheese shredded
  • 2 tablespoons Chopped Green Chilies
  • 10 ounces Diced Tomatoes with Green Chilies undrained
  • 1 pound Queso Blanco Velveeta cubed

Equipment

  • Large mixing bowl
  • medium saucepan
  • 9x13-inch casserole dish
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 350°F. In a large mixing bowl, combine shredded chicken, taco seasoning, sour cream, cheddar cheese, and green chilies. Mix well and set aside.
  2. In a saucepan over medium heat, melt cubed Velveeta with the undrained diced tomatoes and green chilies. Stir frequently until smooth and creamy.
  3. Warm tortillas briefly in microwave for 15-20 seconds. Lay tortillas flat and spoon 1/2 to 3/4 cup of chicken mixture into the center of each. Spread slightly and roll tightly.
  4. Place filled tortillas seam-side down in a 9x13 casserole dish, spacing evenly with small gaps between each enchilada.
  5. Pour the warm queso sauce evenly over all enchiladas, ensuring complete coverage.
  6. Bake for 20-25 minutes until bubbly and heated through. Serve immediately while hot.
Etekcity Food Kitchen Scale - Kitchen Equipment Recommendation

Notes

Use fresh, pliable tortillas for best rolling results. Warm tortillas prevent cracking during assembly. Don't overfill tortillas to prevent spillage. Can be assembled ahead and refrigerated up to 24 hours before baking.
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