Description
Delicious tortillas filled with creamy chicken and rich queso sauce, perfect for family feasts.
Ingredients
Scale
- 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 the oven to 350°F (175°C).
- Combine the shredded chicken, taco seasoning, sour cream, half a cup of Cheddar cheese, chopped green chilies, and diced tomatoes in a large mixing bowl.
- Warm flour tortillas in the microwave or heat corn tortillas in a skillet.
- Fill each tortilla with about 1/4 cup of the chicken filling, roll tightly, and place seam-side down in a greased baking dish.
- Melt the Queso Blanco Velveeta in a saucepan over medium heat until smooth and creamy.
- Pour half of the queso sauce over the enchiladas and sprinkle the remaining Cheddar cheese on top.
- Bake covered with foil for 20 minutes, removing the foil for the last 5 minutes for a bubbly top.
- Serve with Spanish rice, guacamole, and salsa on the side.
Notes
Make sure not to overfill the tortillas and always warm them before filling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg