Queso Chicken Enchiladas Easy (Print Format)
Creamy queso chicken enchiladas packed with cheddar, sour cream, and mild green chilies. A simple weeknight dinner.
# Ingredients:
→ Tortillas and Fillings
01 -
5 burrito-size flour tortillas
02 -
2 ½ cups shredded chicken
03 -
½ packet taco seasoning
04 -
1 cup sour cream
05 -
1 cup shredded cheddar cheese
06 -
2 tablespoons chopped green chilies
→ Queso Sauce
07 -
10 ounces diced tomatoes with green chilies, undrained
08 -
1 pound queso blanco Velveeta, cubed
# Steps:
01 -
In a large mixing bowl, combine shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Stir until well mixed and set aside.
02 -
In a saucepan over medium-high heat, add cubed Velveeta and undrained diced tomatoes with green chilies. Stir occasionally until fully melted and smooth.
03 -
Lay tortillas out on a flat surface. Spoon ½ to ¾ cup of the chicken mixture into the center of each tortilla, spread slightly, and roll into a burrito shape.
04 -
Place the rolled tortillas side by side in a 9x13 casserole dish.
05 -
Pour the warm queso sauce evenly over the top of the burritos. Bake at 350°F for 20–25 minutes, until heated through and bubbly. Serve hot.
# Tips:
01 -
You can save time by using rotisserie chicken or canned chicken.
02 -
If using corn tortillas, warm them in the microwave for 20–30 seconds to prevent breaking.