Description
Indulge in a cheesy delight with these Queso Chicken Enchiladas filled with tender chicken and savory queso sauce, perfect for a weeknight dinner or brunch.
Ingredients
- 4 burrito-size flour tortillas
- 2 cups shredded chicken
- 1 packet taco seasoning
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 can chopped green chilies
- 1 can diced tomatoes with green chilies
- 16 oz Queso Blanco Velveeta
Instructions
- Preheat your oven to 350°F (175°C).
- Combine shredded chicken, taco seasoning, sour cream, half of the cheddar cheese, green chilies, and diced tomatoes in a mixing bowl.
- Spoon about ½ cup of the chicken mixture onto each tortilla, roll tightly, and place seam-side down in a greased baking dish.
- Pour the Queso Blanco Velveeta over the enchiladas, ensuring they are covered generously.
- Sprinkle the remaining cheddar cheese on top.
- Bake for 20-25 minutes or until the cheese is bubbly and golden.
- Serve hot with your favorite toppings!
Notes
Serve with a crisp side salad, guacamole, or your favorite salsa for added freshness. Storage: Keep leftovers in an airtight container for up to three days. Rheat at 350°F for about 10-15 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican