Easy Queso Chicken Enchiladas (Printer-Friendly Version)
Creamy queso and tender chicken wrapped in warm tortillas for a rich, comforting dinner.
# Ingredients Needed:
→ Tortillas
01 -
6 burrito-size flour tortillas
→ Chicken Filling
02 -
2 cups shredded rotisserie chicken
03 -
1 tablespoon taco seasoning
04 -
½ cup full-fat sour cream
05 -
1 cup shredded sharp cheddar cheese
06 -
4 ounces chopped mild green chilies (canned)
→ Queso Sauce
07 -
8 ounces Velveeta queso blanco, cubed
08 -
1 can (10 ounces) diced tomatoes with green chilies, undrained
# Step-by-Step Directions:
01 -
Combine shredded chicken, taco seasoning, sour cream, shredded cheddar, and chopped green chilies in a large bowl. Mix thoroughly until chicken is evenly coated with the cheesy mixture.
02 -
In a medium saucepan over medium-high heat, add cubed Velveeta and undrained diced tomatoes with green chilies. Stir occasionally until cheese is completely melted and sauce is thick and pourable.
03 -
Lay each tortilla flat on a clean surface. Place about ¾ cup of the chicken filling in the center of each tortilla and spread slightly with the back of a spoon, keeping it centered to facilitate rolling.
04 -
Roll tortillas tightly around the filling and place seam-side down in a 9 x 13 inch casserole dish. Arrange enchiladas snugly side by side.
05 -
Pour the warm queso sauce evenly over the enchiladas, ensuring sauce covers all edges. Bake in a preheated oven at 350°F (175°C) for 20 to 25 minutes until bubbly and heated through.
# Helpful Hints:
01 -
Warm tortillas before filling to prevent cracking and tearing.
02 -
Allow the casserole to rest for 5 minutes after baking for easier slicing and serving.
03 -
This dish can be prepared ahead and baked when ready.