Description
Quick and cheesy comfort food perfect for busy weeknights, these queso chicken enchiladas are made with rotisserie chicken and topped with creamy Queso Blanco.
Ingredients
- 4 burrito-sized flour tortillas (or warmed corn tortillas)
- 2 cups shredded chicken (using rotisserie chicken saves time)
- 1 packet taco seasoning (homemade or store-bought)
- 1 cup sour cream (Greek yogurt works as a healthier substitute)
- 1 cup shredded cheddar cheese (mix in Monterey Jack for extra creaminess)
- 1 can chopped green chilies (adjust based on heat preference)
- 1 can diced tomatoes with green chilies (undrained for moisture)
- 16 oz Queso Blanco Velveeta (melts beautifully to create a creamy sauce)
Instructions
- Preheat the oven to 350°F (175°C).
- Combine shredded chicken, taco seasoning, sour cream, green chilies, and diced tomatoes in a large mixing bowl.
- Take one flour tortilla and add a generous scoop of the chicken mixture along the center.
- Roll the tortilla tightly and place it seam-side down in a greased baking dish. Repeat with the remaining tortillas and filling.
- Pour the Queso Blanco Velveeta over the rolled enchiladas, ensuring they are well-covered.
- Sprinkle additional cheddar cheese on top for extra cheesiness.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and slightly golden.
- Remove from the oven and allow to cool slightly before serving.
Notes
For a spicier kick, consider using pepper jack cheese or adding jalapeños to your filling. Garnish with chopped cilantro or diced tomatoes for added flavor.
