Description
Comforting and flavorful enchiladas filled with shredded chicken, creamy queso sauce, and topped with cheese.
Ingredients
- 4 pieces Burrito Size Flour Tortillas
- 2 cups Shredded Chicken
- 1 packet Taco Seasoning
- 1 cup Sour Cream
- 1 cup Cheddar Cheese (shredded)
- 1 can Chopped Green Chilies
- 1 can Diced Tomatoes with Green Chilies (undrained)
- 16 ounces Queso Blanco Velveeta
- 2 cups Spanish Rice
- 1 cup Guacamole
- 1 cup Salsa
Instructions
- Preheat your oven to 350°F (175°C).
- Mix the shredded chicken, taco seasoning, sour cream, half of the cheddar cheese, chopped green chilies, and diced tomatoes in a large bowl.
- Lay the flour tortillas on a flat surface. Spoon the chicken mixture onto each tortilla, roll them tightly, and place them seam-side down in a greased baking dish.
- Melt the queso blanco Velveeta in a separate bowl. Pour it evenly over the assembled enchiladas.
- Sprinkle the remaining cheddar cheese on top.
- Bake for about 25-30 minutes, or until the cheese is bubbly and slightly golden.
- Serve hot, garnished with guacamole and salsa.
Notes
For added flavor, marinate the chicken overnight in taco seasoning. Consider garnishing with crushed tortilla chips for crunch.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican