Ingredients
Scale
- 3 cups shredded chicken
- 1 packet taco seasoning
- 1 cup sour cream (divided)
- 16 oz cubed Velveeta
- 2 cups shredded cheddar cheese
- 1 can (10 oz) diced tomatoes with green chilies (undrained)
- 1 can chopped green chilies (4 oz)
- 8 tortillas
- Optional toppings: chopped cilantro, sliced green onions, extra sour cream, lime wedges
Instructions
- Preheat oven to 375°F. In a large bowl, mix shredded chicken with taco seasoning and 1/2 cup sour cream until evenly coated.
- In a medium saucepan over low heat, combine cubed Velveeta, drained diced tomatoes with green chilies, and 1/2 cup sour cream; stir until smooth and glossy.
- Spoon a generous tablespoon of queso into each tortilla, add a scoop of seasoned chicken, and a sprinkle of cheddar; roll and place seam-side down in a 9×13 baking dish.
- Pour remaining queso evenly over enchiladas, sprinkle with remaining cheddar, and bake for 15–20 minutes until bubbly and lightly browned.
- Let rest for 5 minutes, then top with cilantro, green onions, and extra sour cream.
Notes
For best results, use warm shredded chicken and don’t overfill tortillas. Assemble the dish a day ahead for easy baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: queso, enchiladas, chicken, cheesy, comfort food, Mexican