Description
A flavor-packed and cozy dish that brings together shredded chicken, creamy cheeses, and a kick of spice for an indulgent weeknight dinner.
Ingredients
Scale
- 3 cups Shredded Chicken
- 1 packet Taco Seasoning
- 1 cup Sour Cream
- 2 cups Shredded Cheddar Cheese
- 1 can Chopped Green Chilies
- 16 oz Cubed Velveeta
- 1 can Diced Tomatoes with Green Chilies (undrained)
- 8 pieces Tortillas
Instructions
- Preheat your oven to 350°F (175°C).
- Mix the shredded chicken, taco seasoning, sour cream, one cup of cheddar cheese, chopped green chilies, and diced tomatoes in a large mixing bowl.
- Prepare the tortillas by warming corn tortillas in the microwave for 30 seconds or using flour tortillas without warming.
- Assemble each tortilla with the chicken mixture in the center, and roll tightly, placing seam-side down in a greased baking dish.
- Prepare the sauce by combining cubed Velveeta with a splash of milk or cream of chicken soup.
- Top the enchiladas with the cheesy mixture, and sprinkle remaining cheddar cheese on top.
- Bake in the oven for 25-30 minutes or until cheese is bubbly, broiling for a couple of minutes for browning if desired.
Notes
Serve with fresh cilantro, avocado, Spanish rice, black beans, or corn salad, and lime wedges for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg
Keywords: queso, chicken, enchiladas, weeknight dinners, cheesy