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Cheese Chicken Enchiladas

Cheese Chicken Enchiladas are warm, cheesy, and simple to make, using cooked chicken, green chilies, and a creamy queso sauce, perfect for weeknight dinners or gatherings.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 5 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

For the enchiladas
  • 2 1/2 cups Chicken, shredded Use cooked chicken, shredded by hand or with a fork.
  • 2 tbsp Green chilies For milder taste, use fewer green chilies.
  • 10 oz Tomatoes with green chilies, canned
  • 1/2 packet Taco seasoning Taste and adjust as needed.
  • 5 pieces Burrito size flour tortillas Warm tortillas until pliable.
  • 1 cup Cheddar cheese, shredded Top for added flavor.
  • 1 lb Queso blanco Velveeta
  • 1 cup Sour cream Mix into the cheese sauce.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C).
  2. In a skillet, cook the chicken until fully cooked, then shred it.
  3. In a bowl, combine the shredded chicken, green chilies, tomatoes with green chilies, and taco seasoning.
  4. Warm the tortillas until pliable.
  5. Spoon the chicken mixture into each tortilla, roll them up, and place them seam-side down in a baking dish.
  6. In a separate saucepan, melt the queso blanco Velveeta and mix in the sour cream until smooth.
  7. Pour the cheese sauce over the rolled enchiladas.
  8. Top with cheddar cheese.
  9. Bake for 20-25 minutes until heated through and cheese is melted.
  10. Serve hot.

Notes

Cool enchiladas to room temperature before storing. Store in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Reheat covered with foil at 350°F (175°C) or in the microwave.