Easy Queso Chicken Enchiladas (Printer-Friendly)
Cheesy chicken enchiladas with creamy queso, green chilies, and shredded chicken in soft flour tortillas baked to perfection.
# What You'll Need:
→ Tortillas
01 -
6 burrito-size flour tortillas
→ Chicken Filling
02 -
3 cups shredded rotisserie chicken
03 -
2 tablespoons taco seasoning
04 -
1/2 cup full-fat sour cream
05 -
1 cup shredded sharp cheddar cheese
06 -
4 ounces chopped canned mild green chilies
→ Queso Sauce
07 -
8 ounces Velveeta queso blanco, cubed
08 -
1 can (10 ounces) diced tomatoes with green chilies, undrained
# Steps to Follow:
01 -
In a large bowl, combine shredded chicken, taco seasoning, sour cream, shredded cheddar, and chopped green chilies. Stir thoroughly until all ingredients are evenly mixed.
02 -
In a medium saucepan over medium-high heat, combine cubed Velveeta and undrained diced tomatoes with green chilies. Stir occasionally until the cheese melts completely into a smooth, pourable sauce.
03 -
Lay each tortilla flat on a clean surface. Spoon approximately ¾ cup of the chicken mixture into the center of each tortilla and spread slightly, keeping the filling centered for easier rolling.
04 -
Tightly roll each tortilla to encase the filling and position seam side down in a 9x13-inch casserole dish, arranging enchiladas snugly side by side.
05 -
Evenly pour the warm queso sauce over the rolled tortillas, ensuring coverage in all gaps. Bake in a preheated 350°F oven for 20 to 25 minutes, until hot and bubbling around the edges.
# Extra Suggestions:
01 -
Warm tortillas before filling to prevent cracking and tearing.
02 -
Add queso sauce just before baking for optimal creaminess.
03 -
Allow casserole to rest five minutes after baking for easier slicing.
04 -
This dish can be prepared ahead and baked when ready.
05 -
Store leftovers in an airtight container in the refrigerator for up to three days.