Cheese Chicken Enchiladas
A comforting and nostalgic dish that brings loved ones together, featuring flour tortillas filled with shredded chicken, creamy cheeses, and zesty enchilada sauce.
Ingredients
Filling
- 3 cups shredded chicken Use rotisserie chicken for convenience.
- 2 cups Velveeta queso Can substitute with any creamy cheese that melts well.
- 1 cup sour cream Can be swapped with Greek yogurt for a lighter version.
- 1 can zesty green chilies Can be substituted with roasted red peppers for a smoky flavor.
- 1 teaspoon taco seasoning Add more for an extra kick if desired.
Tortillas and Toppings
- 8 burrito-size flour tortillas Use fresh for best results.
- 1 cup enchilada sauce Ensure even coverage over rolled tortillas.
- 1 cup shredded cheddar cheese Sprinkle generously on top before baking.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the shredded chicken, Velveeta queso, sour cream, green chilies, taco seasoning, salt, and pepper. Stir until the mixture is glossy and uniform.
- Place about 1/3 cup of the chicken mixture onto each tortilla, roll them up tightly, and lay them seam-side down in a greased baking dish.
Baking
- Pour the enchilada sauce evenly over the rolled tortillas, ensuring each one is well-covered.
- Sprinkle the cheddar cheese generously on top.
- Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly, with golden edges starting to form.
Serving
- Serve hot, with additional sour cream on the side if desired.
Notes
Store leftovers in an airtight container for a couple of days or freeze assembled enchiladas before baking. They can be reheated at 350°F (175°C) for about 15-20 minutes until warmed through. Consider adding black beans, corn, or diced bell peppers for extra flavor and nutrition.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 35gProtein: 25gFat: 15gSaturated Fat: 8gSodium: 700mgFiber: 2gSugar: 2g
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