Queso Chicken Enchiladas

Queso Chicken Enchiladas

from cookingwithkatiecross.com
Main Course
30 min
605 kcal / serving

These easy queso chicken enchiladas are a quick and cheesy weeknight dinner made with shredded chicken, creamy melted Velveeta queso, and mild green chilies.

Ingredients

  • 5burrito size flour tortillas
  • 2 ½ cupshredded chicken
  • ½packet taco seasoning
  • 1 cupsour cream
  • 1 cupcheddar cheese (shredded)
  • 2 tablespoonschopped green chilies
  • 10 ouncesdiced tomatoes with green chilies (undrained)
  • 1 poundsqueso blanco velveeta (cubed)

Directions

  1. 1

    In a large mixing bowl, combine the shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Stir until everything is well mixed, then set the bowl aside.

  2. 2

    In a saucepan over medium-high heat, add the cubed Velveeta and the undrained can of diced tomatoes with green chilies. Stir occasionally until the cheese is completely melted and smooth.

  3. 3

    Lay the tortillas out on a flat surface. Spoon about ½ to ¾ cup of the chicken mixture into the center of each tortilla, then spread it slightly and roll it up to form a burrito. Repeat until all the tortillas are filled.

  4. 4

    Arrange the burritos side by side in a 9x13 casserole dish.

  5. 5

    Pour the warm queso evenly over the top of the burritos.

  6. 6

    Bake at 350°F for 20–25 minutes, until everything is heated through and bubbly. Serve hot and enjoy!