Cheese Chicken Enchiladas
Comforting cheese chicken enchiladas wrapped in tortillas and baked in a creamy, zesty sauce.
Ingredients
Main Ingredients
- 3 cups Shredded Chicken Use rotisserie chicken or leftover cooked chicken.
- 1 packet Taco Seasoning Can use homemade seasoning for flavor control.
- 1 cup Sour Cream or Greek Yogurt Choose sour cream for richness or Greek yogurt for a lighter option.
- 2 cups Shredded Cheddar Cheese Sharp cheddar adds great flavor.
- 1 can Chopped Green Chilies Fresh chilies can also be used.
- 16 oz Cubed Velveeta Provides a creamy, gooey texture.
- 1 can Diced Tomatoes with Green Chilies Choose mild or fire-roasted for extra flavor.
- 8 pieces Tortillas Flour, corn, or whole wheat work well.
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, cheddar cheese, green chilies, and half of the diced tomatoes. Stir until well combined.
- Warm the tortillas in the microwave for about 20 seconds to make them pliable.
Assembly and Baking
- Place a generous spoonful of the chicken mixture on each tortilla, fold them tightly, and place them seam-side down in a greased baking dish.
- Spread the remaining diced tomatoes over the top of your enchiladas and sprinkle the cubed Velveeta all over.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until bubbly and golden.
Serving
- Serve immediately, garnished with fresh cilantro, guacamole, or hot sauce.
Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days. Freeze wrapped tightly for 2-3 months. Thaw overnight before reheating.