Indulgent Queso Chicken Enchiladas
Quick and delicious Queso Chicken Enchiladas made with rotisserie chicken for a comforting weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Comfort Food
Ingredients
Scale
- 3 cups Shredded Chicken (use rotisserie chicken for convenience)
- 1 packet Taco Seasoning
- 1 cup Sour Cream (or Greek yogurt for a healthier alternative)
- 2 cups Shredded Cheddar Cheese (or Monterey Jack/pepper jack)
- 1 can Chopped Green Chilies (omit for milder option)
- 16 oz Cubed Velveeta (or reduced-fat cheese)
- 1 can Diced Tomatoes with Green Chilies (undrained)
- 8 pieces Tortillas (corn, flour, or whole-wheat)
Instructions
- Shred the Chicken into bite-sized pieces.
- Mix the shredded chicken, taco seasoning, sour cream, half of the cheddar, and chopped green chilies in a bowl.
- Prepare the queso sauce by combining Velveeta and diced tomatoes in a saucepan over medium-low heat.
- Assemble the enchiladas by filling tortillas with chicken mixture and rolling them up.
- Top with queso sauce over the assembled enchiladas.
- Add remaining shredded cheddar cheese on top.
- Bake at 350°F (175°C) for 20-25 minutes until bubbly.
- Cool, slice, and serve.
Notes
For a lighter dish, use Greek yogurt instead of sour cream and reduced-fat cheese. You can also freeze leftovers for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 950mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg