Description
Comforting quesadilla-style enchiladas filled with gooey queso and tender chicken, perfect for busy weeknights.
Ingredients
- 3 cups Shredded Chicken (using rotisserie chicken is a great time-saver)
- 1 packet Taco Seasoning (or homemade for a milder taste)
- 1 cup Sour Cream (Greek yogurt can be a healthier alternative)
- 2 cups Shredded Cheddar Cheese (or substitute with Monterey Jack or pepper jack)
- 1 can Chopped Green Chilies (omit for a milder option or swap for jalapeños)
- 16 oz Cubed Velveeta (consider using reduced-fat cheese for a lighter option)
- 1 can Diced Tomatoes with Green Chilies (undrained)
- 8 Tortillas (corn, flour, or whole-wheat as per preference)
Instructions
- Preheat your oven to 350°F (175°C).
- Combine shredded chicken, taco seasoning, and sour cream in a mixing bowl. Mix until well blended.
- Melt Velveeta cheese in a saucepan over medium heat. Stir in the diced tomatoes and green chilies until thoroughly combined.
- Lay a tortilla on a flat surface, and place a generous spoonful of the chicken mixture in the center. Roll it up tightly and place it seam side down in a greased baking dish.
- Repeat this process with remaining tortillas and filling, arranging them snugly in the dish.
- Pour the cheesy tomato sauce over the top of the enchiladas, ensuring they are well covered.
- Sprinkle the shredded cheddar cheese evenly on top.
- Bake for 25-30 minutes or until the cheese is bubbly and golden.
Notes
For a spicier kick, add diced jalapeños directly into the chicken filling. Leftover chicken can also be used.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican