Creamy Queso Chicken Enchiladas
This recipe for creamy queso chicken enchiladas is a delicious blend of flavors wrapped in tortillas.
Equipment
- oven
- baking dish
Ingredients
For the Filling
- 2 cups Shredded Chicken Substitute with shredded beef or turkey if desired.
- 1 packet Taco Seasoning Store-bought or homemade for convenience.
- 1 cup Sour Cream Greek yogurt can be used as a healthier substitute.
- 1 cup Shredded Cheddar Cheese Monterey Jack or Pepper Jack for a spicy twist.
- 1 can Chopped Green Chilies Diced jalapeños can be used for more heat.
For the Sauce
- 1 package Velveeta Cheese Cream cheese can be used, though the flavor may differ.
- 1 can Diced Tomatoes with Green Chilies Fresh tomatoes or tomato sauce can work as alternatives.
For the Shell
- 8 tortillas Tortillas Gluten-free tortillas available for gluten avoidance.
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine shredded chicken, taco seasoning, sour cream, cheddar cheese, and green chilies.
- Fill each tortilla with the chicken mixture, roll them up, and place them in a baking dish.
- In a separate bowl, mix Velveeta cheese and diced tomatoes with green chilies, then pour over the enchiladas.
- Bake in the oven for 30 minutes until heated through.
Notes
Serve with your favorite toppings like avocado or cilantro.