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Cheese Chicken Enchiladas

Delicious and easy-to-make cheese chicken enchiladas, perfect for families and gatherings, and a great way to use leftover chicken.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Filling
  • 2.5 cups Shredded Chicken Use leftover or rotisserie chicken for convenience.
  • 0.5 packet Taco Seasoning Adjust to taste.
  • 1 cup Sour Cream
  • 1 cup Cheddar Cheese (shredded) Feel free to experiment with other cheese types.
  • 2 tablespoons Chopped Green Chilies Add more for extra heat if desired.
For Assembly
  • 5 pieces Burrito Size Flour Tortillas
  • 10 ounces Diced Tomatoes with Green Chilies (undrained)
  • 1 pound Queso Blanco Velveeta (cubed) Can use any melting cheese.

Method
 

Preparation
  1. In a large mixing bowl, combine shredded chicken, taco seasoning, sour cream, cheddar cheese, and green chilies. Mix well.
  2. In a saucepan over medium-high heat, melt cubed Velveeta with the undrained diced tomatoes until smooth.
Assembly
  1. Lay tortillas flat and spoon about ½ to ¾ cup of the chicken mixture into each. Roll tortillas tightly like burritos.
  2. Place filled tortillas side by side in a casserole dish.
  3. Pour warm queso over the top.
Baking
  1. Bake at 350°F for 20-25 minutes until bubbly and heated through.

Notes

Serve hot with salsa or guacamole. Optional toppings include fresh cilantro or a dollop of sour cream. Leftovers can be stored in an airtight container for up to 3 days or frozen for longer storage. For variations, try different cheese blends or add black beans and corn.