Cheese Chicken Enchiladas
These Cheese Chicken Enchiladas are a comforting and flavorful dish packed with tender chicken, creamy textures, and a kick from green chilies, perfect for any meal occasion.
Ingredients
Main Ingredients
- 3 cups Shredded Chicken Use rotisserie chicken for a quick option.
- 1 packet Taco Seasoning Feel free to whip up a homemade version.
- 1 cup Sour Cream or Greek Yogurt Greek yogurt is a fantastic healthy swap.
- 2 cups Shredded Cheddar Cheese Use sharp or mild cheese as per your preference.
- 1 can Chopped Green Chilies Fresh jalapeños can be added for extra kick.
- 16 oz Cubed Velveeta Provides smooth and melty goodness.
- 1 can Diced Tomatoes with Green Chilies
- 8 pieces Tortillas Flour tortillas are recommended for this recipe.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine shredded chicken, taco seasoning, sour cream (or Greek yogurt), 1 cup cheddar, chopped green chilies, and half the diced tomatoes; mix until well combined.
- Warm the tortillas in the microwave for about 20 seconds.
Assembly
- Place a generous spoonful of the chicken mixture onto each tortilla and roll them tightly; place seam-side down in a baking dish.
- Pour the remaining diced tomatoes over the enchiladas and sprinkle Velveeta on top.
- Cover with foil and bake for 25 minutes.
Cooking
- Remove the foil and bake for an additional 10 minutes until bubbly and golden.
- Serve immediately with fresh cilantro, guacamole, or hot sauce.
Notes
You can make the filling ahead of time and refrigerate it for a more robust flavor. Leftovers can be stored in the fridge for up to 3 days or frozen before baking for up to 3 months.