Ingredients
Equipment
Method
Step-by-Step Instructions for Queso Chicken Enchiladas
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine shredded chicken, taco seasoning, sour cream, cheddar cheese, and chopped green chilies. Stir until well mixed.
- In a medium saucepan over medium heat, melt the Queso Blanco Velveeta with the un-drained diced tomatoes. Stir until the cheese is smoothly integrated.
- Lay out the flour tortillas flat. Spoon the chicken mixture into the center of each tortilla, roll tightly and place seam-side down in a greased baking dish.
- Pour the queso sauce generously over the enchiladas.
- Bake uncovered for 20–25 minutes until the sauce is bubbling and edges are golden.
- Let cool for a few minutes before serving hot.
Nutrition
Notes
Warm tortillas before rolling to prevent tearing. Feel free to customize the filling with black beans or corn for extra texture.
