Cheese Chicken Enchiladas
Creamy and cheesy enchiladas filled with tender shredded chicken, zesty taco seasoning, and a delightful mix of cheeses, topped with Velveeta for a gooey finish.
Ingredients
For the filling
- 3 cups Shredded Chicken Rotisserie chicken works perfectly.
- 1 packet Taco Seasoning Feel free to use homemade.
- 1 cup Sour Cream or Greek Yogurt Greek yogurt adds a protein boost.
- 2 cups Shredded Cheddar Cheese Mix in Monterey Jack for extra richness if desired.
- 1 can Chopped Green Chilies Adds a subtle kick.
- 16 oz Cubed Velveeta Creates a gooey topping.
- 1 can Diced Tomatoes with Green Chilies Keeps everything moist.
- 8 pieces Tortillas Flour tortillas recommended for a soft texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine shredded chicken, taco seasoning, sour cream or Greek yogurt, 1 cup of cheddar cheese, green chilies, and half of the diced tomatoes. Mix until well blended.
- Warm the tortillas in the microwave for about 20 seconds.
Assembly
- Take a spoonful of the chicken mixture and place it on each tortilla. Roll them tightly and place them seam-side down in a baking dish.
- Pour the remaining diced tomatoes over the enchiladas and sprinkle with Velveeta.
Baking
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes until the top is bubbly and golden.
Serving
- Serve immediately with fresh cilantro, guacamole, or hot sauce.
Notes
Great served with a salad or zesty Mexican rice. Leftovers can be stored in the fridge for 3-4 days or frozen for 2-3 months.