Creamy Queso Chicken Enchiladas
Delicious, cheesy enchiladas filled with shredded chicken and a creamy queso sauce, perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: None
Ingredients
Scale
- 2 cups Shredded Chicken
- 1 packet Taco Seasoning
- 1 cup Sour Cream
- 1 cup Shredded Cheddar Cheese
- 1 can Chopped Green Chilies
- 1 package Velveeta Cheese
- 1 can Diced Tomatoes with Green Chilies
- 8 Tortillas
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a medium pot over low heat, melt the Velveeta with the can of diced tomatoes with green chilies and the can of chopped green chilies. Stir until smooth.
- In a bowl, mix the shredded chicken, taco seasoning, sour cream, and 1 cup shredded cheddar cheese. Add a little of the warm queso sauce to moisten the mix.
- Spoon a few tablespoons of the chicken mix into each tortilla. Roll each tortilla and place seam-side down in the baking dish.
- Pour the remaining queso sauce over the rolled tortillas. Sprinkle the top with the remaining cheddar cheese.
- Cover the dish with foil and bake for 15 minutes. Remove foil and bake another 5–10 minutes until cheese melts and bubbles.
- Let cool for 5 minutes before serving.
Notes
Using rotisserie chicken can save time. Warm tortillas in the microwave for easy rolling.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: enchiladas, queso chicken, easy dinner, family meal, Mexican food