Description
Queso Chicken Enchiladas are a creamy, cheesy Mexican-inspired casserole featuring tender shredded chicken mixed with taco seasoning and sour cream, rolled in flour tortillas, topped with a velvety queso blanco sauce made from Velveeta and diced tomatoes with green chilies, then baked to bubbly perfection. This comforting dish combines rich flavors and is perfect for an easy weeknight dinner or family gathering.
Ingredients
Filling
- 5 Burrito size flour tortillas
- 2 ½ cups shredded chicken
- ½ packet taco seasoning
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped green chilies
Queso Sauce
- 1 pound Queso Blanco Velveeta, cubed
- 10 ounces diced tomatoes with green chilies, undrained
Instructions
- Prepare the Chicken Filling: In a large mixing bowl, combine the shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Stir the ingredients well until evenly mixed and set the bowl aside.
- Make the Queso Sauce: In a saucepan over medium-high heat, add the cubed Velveeta cheese and the undrained diced tomatoes with green chilies. Stir occasionally until the cheese completely melts and the sauce becomes smooth and creamy.
- Assemble the Enchiladas: Lay the flour tortillas flat on a clean surface. Spoon about ½ to ¾ cup of the chicken mixture into the center of each tortilla and spread it slightly. Roll each tortilla up tightly like a burrito. Repeat the process for all tortillas.
- Arrange in Baking Dish: Place the rolled tortillas side by side in a 9×13 inch casserole dish, fitting them snugly.
- Add Sauce and Bake: Pour the warm queso sauce evenly over the arranged tortillas in the baking dish. Bake the enchiladas in a preheated oven at 350°F (175°C) for 20 to 25 minutes, until the casserole is heated through and bubbly.
- Serve: Remove from oven and serve hot. Enjoy the creamy, cheesy goodness of the queso chicken enchiladas.
Notes
- You can use rotisserie chicken or canned chicken to save time.
- If using corn tortillas instead of flour, warm them in the microwave for 20-30 seconds before rolling to prevent them from breaking.
