Easy Queso Chicken Enchiladas (Printer-Friendly)
A cheesy blend of shredded chicken, queso, and green chilies baked in soft flour tortillas for a comforting dinner.
# What You’ll Need:
→ Tortillas
01 -
8 burrito-size flour tortillas
→ Filling
02 -
3 cups shredded rotisserie chicken
03 -
2 tablespoons taco seasoning
04 -
120 ml (½ cup) full-fat sour cream
05 -
115 g (1 cup) shredded sharp cheddar cheese
06 -
4 ounces (113 g) canned chopped mild green chilies, drained
→ Queso Sauce
07 -
340 g (12 oz) Velveeta queso blanco, cubed
08 -
1 x 10 oz (283 g) can diced tomatoes with mild green chilies, undrained
# Steps to Follow:
01 -
In a large bowl, combine shredded chicken, taco seasoning, sour cream, shredded cheddar, and chopped green chilies. Mix thoroughly until chicken is evenly coated and the mixture is uniform.
02 -
Over medium-high heat, place cubed Velveeta and undrained diced tomatoes with green chilies in a saucepan. Stir occasionally until cheese is fully melted and sauce is smooth and pourable.
03 -
Lay each flour tortilla flat. Spoon approximately ¾ cup of the chicken filling into the center of each tortilla. Use the back of a spoon to spread filling slightly, keeping it centralized for easy rolling.
04 -
Roll tortillas snugly with filling inside and place seam-side down in a 9 x 13 inch (23 x 33 cm) baking dish. Arrange enchiladas tightly side-by-side.
05 -
Pour warm queso sauce evenly over the assembled enchiladas, ensuring coverage of the edges. Bake in a preheated oven at 350°F (175°C) for 20–25 minutes until hot and bubbly.
06 -
Allow the casserole to rest for 5 minutes after baking before slicing and serving to enhance texture and ease of cutting.
# Helpful Hints:
01 -
Warming tortillas before filling prevents cracking and tearing.
02 -
Add queso sauce just before baking for optimal creaminess.
03 -
This dish reheats well and can be stored refrigerated for up to three days.