Queso Chicken Enchiladas: Creamy, Cheesy, and Irresistible
Creamy, cheesy Queso Chicken Enchiladas made with shredded chicken, green chilies, fire-roasted tomatoes, and Velveeta queso blanco. Topped with cheddar and served with sour cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 5 servings
- Category: Main Dish
- Method: Bake
- Cuisine: Mexican-American
Ingredients
- 2 1/2 cups cooked chicken, shredded
- 2 tbsp green chilies, diced
- 10 oz tomatoes with green chilies
- 1/2 packet taco seasoning
- 5 burrito-size flour tortillas
- 1 cup shredded cheddar cheese
- 1 lb queso blanco Velveeta
- 1 cup sour cream
Instructions
- Preheat oven to 350°F (175°C).
- In a large skillet, melt butter over medium heat.
- Add chicken, green chilies, and fire-roasted tomatoes. Cook until heated through.
- Add queso blanco and stir until melted and creamy.
- Fill tortillas with chicken mixture, roll, and place in a baking dish.
- Top with shredded cheddar cheese and bake for 10 minutes until bubbly.
- Serve hot with a dollop of sour cream.
Notes
- For extra spice, add diced jalapeños or a sprinkle of cayenne.
- Leftovers reheat well in the oven or microwave.
- Serve with rice or a fresh salad for a complete meal.