Description
Enjoy comforting Queso Chicken Enchiladas, combining tender chicken and rich queso sauce for an effortless weeknight meal.
Ingredients
Scale
- 4 large Flour Tortillas (Substitute corn tortillas for gluten-free version.)
- 2 cups Shredded Rotisserie Chicken (Can use canned or cooked chicken breast for convenience.)
- 1 packet Taco Seasoning (Adjust to preference for milder or spicier flavors.)
- 1 cup Full-Fat Sour Cream (Crucial for rich texture.)
- 1 cup Sharp Cheddar Cheese (Consider using Monterey Jack mixed with cream cheese.)
- 1 can Chopped Mild Green Chiles (Swap for fresh jalapeños for added heat.)
- 16 ounces Velveeta Queso Blanco (Recommended for its melting properties.)
- 1 can Diced Tomatoes with Green Chiles (No substitutions for best flavor.)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, taco seasoning, sour cream, cheddar cheese, and chopped green chiles. Stir until evenly mixed.
- In a saucepan over medium heat, melt the Velveeta Queso Blanco. Add the undrained diced tomatoes and stir until smooth and creamy, about 5-7 minutes.
- Take a tortilla, scoop some of the chicken mixture into the center, roll it up tightly, and place seam-side down in a greased 9×13-inch casserole dish. Repeat until all tortillas are filled.
- Pour the warm queso sauce over the enchiladas. Bake for 20-25 minutes or until the sauce is bubbling and slightly golden.
Notes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 60 mg
Keywords: Queso Chicken Enchiladas