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Tender shredded chicken tossed with taco seasoning and sour cream, rolled in tortillas, baked in a creamy Velveeta and tomato queso sauce until bubbly and golden. A quick, comforting meal with rich cheesy flavor.

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 (undrained)
  • 8 tortillas

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, combine shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies; mix until well coated.
  3. In a saucepan over medium-high heat, melt Velveeta cheese with undrained diced tomatoes, stirring constantly until smooth and creamy.
  4. Lay one tortilla flat, scoop ½ to ¾ cup of the chicken mixture onto it, roll tightly; repeat with remaining tortillas.
  5. Grease a 9×13-inch casserole dish and place rolled enchiladas seam-side down in the dish.
  6. Pour warm queso sauce evenly over the enchiladas, coating completely.
  7. Bake for 20–25 minutes until heated through and sauce is bubbly.

Notes

Ensure Velveeta is fully melted for a smooth sauce without lumps., Avoid overfilling tortillas to prevent tearing or spilling., Use a roomy casserole dish for even cooking, especially if doubling recipe., Fresh diced tomatoes add brighter flavor than canned, but canned is fine for convenience., Optional: Sprinkle crushed tortilla chips or breadcrumbs on top during last few minutes of baking for extra crunch., Make ahead: Assemble up to 24 hours in advance, cover and refrigerate before baking., Store leftovers airtight in fridge up to 3 days; reheat covered in 350°F oven for ~20 minutes for best results., Freeze tightly wrapped enchiladas up to 3 months; thaw overnight before baking; add 10-15 extra minutes if baking from frozen.

Nutrition

Find it online: https://cookerygood.com/ultimate-creamy-queso-chicken-enchiladas-for-easy-dinners/