Queso Chicken Enchiladas

A quick and creamy take on classic enchiladas made with tender chicken, a velvety cheese sauce, and baked to perfection.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 550

Ingredients Method Notes

Ingredients

Main Ingredients

4 pieces burrito-size tortillas Flour works beautifully, corn too if warm.
2 cups shredded chicken Rotisserie chicken works fabulously for faster prep.
1 packet taco seasoning Feel free to use homemade or store-bought.
1 cup sour cream Greek yogurt is a healthier substitute if desired.
1 cup shredded cheddar cheese Mix in Monterey Jack for extra creaminess.
1 can chopped green chilies Adjust quantity based on heat preference.
1 can diced tomatoes with green chilies Undrained for moisture.
16 oz Queso Blanco Velveeta Melts beautifully to create a creamy sauce.

Method

Preparation

Preheat your oven to 350°F (175°C).
In a large bowl, mix together shredded chicken, taco seasoning, sour cream, half the cheese, chopped green chilies, and diced tomatoes.
Grab those tortillas and fill them up with the chicken mixture. Roll them up tightly and lay them seam-side down in a greased baking dish.

Cooking

Melt the Queso Blanco Velveeta in a microwave-safe bowl (or stovetop) until super smooth and ooey-gooey.
Pour the delicious cheese sauce over the rolled tortillas.
Top with the remaining cheese and pop it into the oven for about 20-25 minutes, or until bubbly and golden.

Notes

Serve hot, garnished with fresh cilantro or avocado slices for a pop of color. Leftovers can be stored in the fridge for up to 3-4 days. Freeze for up to 3 months. Reheat in the oven to keep the cheese layer melty.