Ingredients
Scale
- 2 cups shredded chicken
- 1 packet taco seasoning
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 can chopped green chilies
- 1 package Velveeta cheese
- 1 can diced tomatoes with green chilies
- 8 tortillas
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine shredded chicken, taco seasoning, sour cream, cheddar cheese, and chopped green chilies.
- In a saucepan over medium-high heat, melt the Velveeta cheese together with the undrained diced tomatoes.
- Scoop about 1/2 to 3/4 cup of the chicken mixture into each tortilla and roll tightly.
- Place the rolled enchiladas seam side down into a greased 9×13 casserole dish.
- Pour the warm queso sauce evenly over the enchiladas.
- Bake for 20–25 minutes until bubbly and heated through.
- Serve warm with optional garnishes like cilantro or sour cream.
Notes
- Substitute shredded beef or turkey for the chicken if desired.
- Greek yogurt can replace sour cream for a lighter option.
- Use Monterey Jack or Pepper Jack cheese for added flavor.
- Gluten-free tortillas can be used if needed.
- Optional garnish: fresh cilantro or extra sour cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg