Indulgent Queso Chicken Enchiladas
Quick and delicious chicken enchiladas made with rotisserie chicken and creamy cheeses, perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: None
Ingredients
Scale
- 3 cups Shredded Chicken (use rotisserie chicken for convenience)
- 1 packet Taco Seasoning (or homemade for milder taste)
- 1 cup Sour Cream (Greek yogurt can be a healthier alternative)
- 2 cups Shredded Cheddar Cheese (substitute with Monterey Jack or pepper jack)
- 1 can Chopped Green Chilies (omit for milder option or use jalapeños)
- 16 oz Cubed Velveeta (consider reduced-fat cheese for a lighter option)
- 1 can Diced Tomatoes with Green Chilies (undrained)
- 8 pieces Tortillas (choose corn, flour, or whole-wheat)
Instructions
- Preheat your oven to 350°F (175°C).
- Mix together the shredded chicken and taco seasoning in a bowl.
- Combine the sour cream, shredded cheese, and green chilies in another bowl.
- Fill each tortilla with the chicken mixture, sprinkle some of the cheese mixture inside, roll it up tight, and place it seam-side down in a baking dish.
- Repeat with remaining tortillas.
- Pour the diced tomatoes over the rolled enchiladas, then add the Velveeta on top.
- Bake for 25-30 minutes or until bubbly and golden.
Notes
Serve hot with additional sour cream, salsa, or guacamole. Great with a side salad or Spanish rice.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg