Description
Cheesy enchiladas filled with seasoned chicken and topped with a creamy Velveeta queso sauce, perfect for quick weeknight dinners.
Ingredients
Scale
- 3 cups Shredded Chicken
- 1 packet Taco Seasoning
- 1 cup Sour Cream
- 2 cups Shredded Cheddar Cheese
- 1 can Chopped Green Chilies
- 16 oz Cubed Velveeta
- 1 can Diced Tomatoes with Green Chilies
- 8 pieces Tortillas
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a medium bowl, combine shredded chicken with taco seasoning and sour cream. Stir until evenly coated.
- In a medium saucepan over medium-low heat, melt Velveeta with diced tomatoes and green chilies, stirring until smooth.
- Spoon chicken mixture into each tortilla, sprinkle with cheddar, roll tightly, and place seam-side down in the baking dish.
- Pour queso over tortillas and sprinkle with remaining cheddar.
- Bake for 20–25 minutes, until cheese is melted and bubbly.
- Let rest for 5 minutes before serving with garnishes.
Notes
For a lighter version, replace Velveeta with a mixture of cream cheese and cheddar. Use Greek yogurt instead of sour cream for fewer calories.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 60mg
Keywords: enchiladas, chicken, queso, weeknight dinner, comfort food