Queso Chicken Enchilada
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Servings: 4–5
Ingredients
Filling
2 ½ cups cooked chicken, shredded or diced
½ packet taco seasoning
2 tbsp green chilies (canned, diced)
10 oz can tomatoes with green chilies (Rotel-style), drained
1 cup sour cream
Wrap
5 burrito-size flour tortillas
Cheese & Sauce
1 lb (450 g) queso blanco Velveeta, cubed
1 cup shredded cheddar cheese
Instructions
1️⃣ Preheat the Oven
Preheat your oven to 375°F (190°C).
Lightly grease a baking dish (9×13 inch works best).
2️⃣ Make the Chicken Filling
In a large bowl, combine:
Cooked chicken
Taco seasoning
Green chilies
Tomatoes with green chilies
Sour cream
Mix well until creamy and evenly seasoned.
3️⃣ Prepare the Queso Sauce
In a saucepan over low heat, melt the queso blanco Velveeta, stirring often until smooth.
Remove from heat once fully melted.
4️⃣ Assemble the Enchiladas
Lay out tortillas on a flat surface.
Spoon chicken mixture into the center of each tortilla.
Add a small drizzle of melted queso.
Roll tightly and place seam-side down in the baking dish.
5️⃣ Add Sauce & Cheese
Pour remaining queso sauce evenly over the enchiladas.
Sprinkle shredded cheddar cheese on top.
6️⃣ Bake
Bake uncovered for 25–30 minutes, until bubbly and lightly golden.
7️⃣ Serve & Enjoy
Let rest for 5 minutes before serving.
Optional Toppings
Fresh cilantro
Sliced jalapeños
Extra sour cream
Chopped green onions
