Easy Queso Chicken Enchiladas (Printer-Friendly)
Creamy queso chicken enchiladas layered with tender chicken, green chilies, and melted cheese for a cozy 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 -
½ cup full-fat sour cream
05 -
1 cup shredded sharp cheddar cheese
06 -
2 tablespoons canned chopped mild green chilies
→ Queso Sauce
07 -
450 grams (1 pound) Velveeta queso, cubed
08 -
1 can (10 ounces) diced tomatoes with green chilies, undrained
# Steps to Make This:
01 -
In a large bowl, combine shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies; mix thoroughly until fully combined.
02 -
In a saucepan over medium-high heat, melt the cubed Velveeta queso and undrained diced tomatoes with green chilies, stirring occasionally until smooth and sauce-like.
03 -
Lay one tortilla flat; spoon about ¾ cup of the chicken filling into the center, spreading slightly while keeping filling centralized for neat rolling.
04 -
Roll each tortilla tightly around the filling and place seam-side down in a 9x13 inch baking dish; arrange enchiladas snugly side by side.
05 -
Pour the warm queso sauce evenly over the enchiladas, ensuring coverage at edges and corners. Bake in a preheated oven at 350°F (175°C) for 20–25 minutes until bubbly and hot.
# Additional Notes:
01 -
Warm tortillas before filling to prevent cracking.
02 -
Add queso sauce just before baking for optimal creaminess.
03 -
Let rest 5 minutes after baking before slicing to maintain structure.