Description
These creamy queso chicken enchiladas are packed with cheesy flavor and tender shredded chicken for an easy, comforting family dinner. Perfect for busy weeknights, they bake up bubbly and golden in just 40 minutes.
Ingredients
- 2 cups shredded chicken (rotisserie or cooked)
- 1 packet taco seasoning
- 1 cup sour cream or Greek yogurt
- 1 cup shredded cheddar cheese, divided
- 1 can chopped green chilies
- 1 package Velveeta cheese
- 1 can diced tomatoes with green chilies
- 8 tortillas (flour or gluten-free)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken with the taco seasoning.
- In another bowl, mix the sour cream and Velveeta cheese until smooth and creamy.
- Stir the creamy mixture into the seasoned chicken along with the chopped green chilies, diced tomatoes with green chilies, and half of the shredded cheddar cheese.
- Warm the tortillas slightly so they are easy to roll.
- Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in a greased baking dish.
- Pour any remaining creamy sauce over the enchiladas and top with the remaining cheddar cheese.
- Bake for 25 minutes, or until the enchiladas are hot, bubbly, and lightly golden on top.
Notes
- Greek yogurt can be used instead of sour cream for a lighter option.
- Use gluten-free tortillas to make this recipe gluten free.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Serve with rice, beans, or a fresh green salad.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 enchilada
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 980 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 85 mg
