Easy Queso Chicken Enchiladas (Printable Version)
Tender chicken and cheddar wrapped in soft tortillas, baked under a creamy queso sauce for a cheesy, satisfying dinner.
# Ingredients:
→ Filling
01 -
225 g shredded cooked chicken (rotisserie or poached)
02 -
15 g taco seasoning
03 -
120 g full-fat sour cream
04 -
120 g shredded sharp cheddar cheese
05 -
60 g canned mild chopped green chilies
→ Enchiladas
06 -
8 burrito-size flour tortillas
→ Queso Sauce
07 -
225 g queso blanco Velveeta, cubed
08 -
1 can (approx. 400 g) diced tomatoes with green chilies, including juice
# Steps:
01 -
In a large bowl, combine shredded chicken, taco seasoning, sour cream, shredded cheddar, and chopped green chilies. Mix thoroughly until well combined. Set aside.
02 -
Heat a saucepan over medium-high heat. Add cubed Velveeta and the entire can of diced tomatoes with green chilies including the juice. Stir continuously until the cheese is completely melted and the sauce is smooth, then remove from heat.
03 -
Lay each flour tortilla flat on a clean surface. Place approximately 120 to 180 ml (half to three-quarters cup) of the chicken mixture in the center of each tortilla. Spread gently, fold in sides, and roll tightly from the bottom to form a burrito shape.
04 -
Place the rolled enchiladas seam-side down side by side in a lightly greased 23 x 33 cm casserole dish, ensuring they fit snugly to prevent filling from spilling.
05 -
Pour the prepared queso sauce evenly over the enchiladas, covering all surfaces. Bake in a preheated oven at 175°C for 20 to 25 minutes until the sauce is bubbly and hot. Serve immediately.
# Notes:
01 -
Using rotisserie or canned chicken reduces preparation time without sacrificing tenderness. Warm flour tortillas briefly before filling to prevent cracking. Leftovers reheat well and the dish freezes successfully for future meals.