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Cheese Chicken Enchiladas

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Delicious cheese chicken enchiladas filled with savory chicken, melty cheese, and a blend of spices wrapped in soft tortillas.

Ingredients

Scale
  • 4 burrito-size flour tortillas
  • 2 cups shredded chicken
  • 1 packet taco seasoning
  • 1 cup sour cream (divided into two halves)
  • 1 cup shredded cheddar cheese (divided into two halves)
  • 1 can chopped green chilies (divided)
  • 1 can diced tomatoes with green chilies (undrained)
  • 16 oz Queso Blanco Velveeta

Instructions

  1. Preheat the oven to 350°F (175°C) and prepare your baking dish with non-stick spray.
  2. Combine shredded chicken, taco seasoning, half the sour cream, half the shredded cheddar cheese, and half the chopped green chilies in a mixing bowl.
  3. Spread a thin layer of the diced tomatoes with green chilies at the bottom of the baking dish.
  4. Spoon the chicken mixture evenly onto each tortilla. Roll them tightly and place them seam-side down in the baking dish.
  5. Melt the Queso Blanco Velveeta in a saucepan over low heat until creamy. Stir in the remaining sour cream, cheddar cheese, and chopped green chilies.
  6. Pour the queso mixture over the rolled enchiladas.
  7. Bake for 20-25 minutes, or until the cheese bubbles and the enchiladas are heated through.

Notes

Use precooked chicken for time-saving. Don’t overfill tortillas for easy rolling.

Nutrition

Find it online: https://sousviderecipe.com/cheese-chicken-enchiladas-2/