Description
These Queso Chicken Enchiladas combine tender shredded chicken seasoned with taco spices, creamy queso blanco cheese sauce, and melted cheddar cheese, all wrapped in soft flour tortillas and baked to bubbly perfection. A comforting Mexican-inspired casserole that’s easy to prepare and perfect for a family dinner.
Ingredients
Scale
Filling
- 5 Burrito Size Flour Tortillas
- 2 ½ cups Shredded Chicken
- ½ Packet Taco Seasoning
- 1 cup Sour Cream
- 1 cup Cheddar Cheese (shredded)
- 2 tablespoons Chopped Green Chilies
Queso Sauce
- 10 ounces Diced Tomatoes with Green Chilies (undrained)
- 1 pound Queso Blanco Velveeta (cubed)
Instructions
- Prepare the Filling: In a large mixing bowl, combine shredded chicken, taco seasoning, sour cream, cheddar cheese, and chopped green chilies. Stir well until all ingredients are evenly incorporated and the mixture is creamy.
- Make the Queso Sauce: In a saucepan over medium-high heat, melt the cubed Velveeta cheese along with the undrained diced tomatoes with green chilies. Stir continuously until the cheese is completely melted and the sauce is smooth and well combined.
- Assemble the Enchiladas: Lay the flour tortillas flat on a clean surface. Spoon about ½ to ¾ cup of the chicken filling into the center of each tortilla, then roll them tightly like burritos to enclose the filling.
- Arrange in Casserole Dish: Place the rolled tortillas seam side down, side by side, in a baking casserole dish, making sure they fit snugly.
- Add Cheese Sauce and Bake: Pour the warm queso sauce evenly over the assembled tortillas, covering them completely. Bake in a preheated oven at 350°F (175°C) for 20 to 25 minutes, or until the sauce is bubbly and the enchiladas are heated through.
Notes
- For a spicier kick, add jalapeños or hot sauce to the chicken mixture.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven or microwave.
- To reduce fat, use low-fat Velveeta or a lighter cheese alternative.
- Shredded rotisserie chicken can be used to save prep time.
- Serve with toppings like chopped cilantro, sliced avocado, or sour cream for extra flavor.
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 4g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
