Description
Quick and easy creamy queso chicken enchiladas, perfect for family dinners using leftover chicken.
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 your oven to 350°F (175°C) and lightly grease a baking dish.
- Mix shredded chicken and taco seasoning in a bowl.
- Add sour cream, shredded cheddar, and chopped green chilies and stir until combined.
- Melt Velveeta and diced tomatoes with green chilies in a small pot over low heat, stirring until smooth.
- Warm tortillas so they bend without breaking.
- Spoon filling into each tortilla, roll, and place seam-side down in the baking dish.
- Pour the queso sauce over the rolled enchiladas, covering them evenly.
- Bake for 15–20 minutes until hot and bubbly.
- Let sit for 5 minutes before serving.
Notes
To save time, use rotisserie chicken. Adjust taco seasoning to taste before filling. If the queso is too thick, add a little milk to thin it out.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: enchiladas, chicken dinner, creamy queso, family-friendly recipes, quick meals