Indulgent Queso Chicken Enchiladas
Creamy, cheesy chicken enchiladas that are quick to make and perfect for weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: None
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).
- Combine shredded chicken, taco seasoning, sour cream, and half of the shredded cheddar cheese in a large bowl.
- Spread diced tomatoes with green chilies on the bottom of a large baking dish.
- Spoon the chicken mixture onto each tortilla, roll tightly, and place seam-side down in the baking dish.
- Mix cubed Velveeta and remaining diced tomatoes in a microwave-safe bowl and melt in 30-second increments, stirring in between.
- Drizzle the melted queso over the rolled enchiladas.
- Sprinkle the remaining shredded cheddar cheese over the top.
- Cover with aluminum foil and bake for 20 minutes, then remove foil and bake for an additional 10-15 minutes.
- Let rest for 5 minutes before serving.
Notes
Serve with a dollop of sour cream or Greek yogurt and garnish with fresh cilantro or green onions.
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
Keywords: queso, chicken, enchiladas, easy dinner, comfort food