Ingredients
Burrito size flour tortillas: soft and big enough for generous fillings look for fresh and pliable tortillas for easy rolling
Shredded chicken: rotisserie works beautifully tender and perfectly cooked or quickly shred leftover roasted chicken
Taco seasoning: for smoky spicy flavor use your favorite brand or mix up your own for custom heat
Sour cream: for that cool tang while keeping the filling moist and creamy be sure to use full fat for best texture
Cheddar cheese: shredded for rich sharp flavor choose a block to shred at home for better melt
Chopped green chilies: for mild heat and pepper flavor canned makes it easy to control the spice level
Diced tomatoes with green chilies: undrained for a boost of zesty flavor opt for Rotel or similar brands for fresh taste
Queso Blanco Velveeta: cubed for the ultimate creamy cheese sauce this melts into silky perfection every time
Step by Step Instructions
Make the Chicken Filling:
Combine shredded chicken taco seasoning sour cream shredded cheddar and chopped green chilies in a big bowl Stir well until every piece of chicken is coated and cheesy mixture is even throughout
Melt the Queso:
In a saucepan over medium high heat add cubed Velveeta and the undrained diced tomatoes with green chilies Stir now and then until the cheese is fully melted and you have a thick pourable cheese sauce
Assemble the Enchiladas:
Lay each tortilla flat on your counter Fill with about three quarters cup of chicken mixture in the very center Use the back of a spoon to spread filling slightly but keep it toward the center for easy rolling
Roll and Arrange:
Roll each tortilla snug so the filling stays inside and place them seam side down in a 9 by 13 casserole dish Arrange enchiladas side by side to fit tightly
Top with Queso and Bake:
Pour warm queso sauce evenly across the tops of all tortillas Make sure the sauce gets into every edge and corner Bake at 350 degrees Fahrenheit for about twenty to twenty five minutes or until piping hot and bubbling on the edges
Ingredients
→ Tortillas and Fillings
5 burrito-size flour tortillas
2 ½ cups shredded chicken
½ packet taco seasoning
1 cup sour cream
1 cup shredded cheddar cheese
2 tablespoons chopped green chilies
→ Queso Sauce
10 ounces diced tomatoes with green chilies, undrained
1 pound queso blanco Velveeta, cubed
Steps
In a large mixing bowl, combine shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Stir until well mixed and set aside.
In a saucepan over medium-high heat, add cubed Velveeta and undrained diced tomatoes with green chilies. Stir occasionally until fully melted and smooth.
Lay tortillas out on a flat surface. Spoon ½ to ¾ cup of the chicken mixture into the center of each tortilla, spread slightly, and roll into a burrito shape.
Place the rolled tortillas side by side in a 9×13 casserole dish.
Pour the warm queso sauce evenly over the top of the burritos. Bake at 350°F for 20–25 minutes, until heated through and bubbly. Serve hot.
Tips
You can save time by using rotisserie chicken or canned chicken.
If using corn tortillas, warm them in the microwave for 20–30 seconds to prevent breaking.
Required Tools
9×13 casserole dish
saucepan
large mixing bowl
Allergy Information
Always check each ingredient for allergens, and consult a medical professional if unsure.Contains dairy (cheddar cheese, sour cream, Velveeta).
Contains gluten (flour tortillas).
Nutritional Information (per serving)
These details are shared for general guidance and don’t replace professional advice.Calories: 605
Fats: 33 g
Carbohydrates: 31 g
Proteins: 45 g
Easy Queso Chicken Enchiladas
