Description
Delicious and creamy enchiladas filled with seasoned chicken and topped with melted cheese, perfect for busy weeknights.
Ingredients
Scale
- 3 cups Shredded Chicken (preferably rotisserie)
- 1 packet Taco Seasoning (or homemade)
- 1 cup Sour Cream (or Greek yogurt)
- 2 cups Shredded Cheddar Cheese (or Monterey Jack)
- 1 can Chopped Green Chilies (or jalapeños)
- 16 oz Cubed Velveeta cheese
- 1 can Diced Tomatoes with Green Chilies (undrained)
- 8 Tortillas (corn, flour, or whole-wheat)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix shredded chicken with taco seasoning, sour cream, and one cup of cheddar cheese.
- Stir in the chopped green chilies, Velveeta, and diced tomatoes with green chilies until well combined.
- Spoon a generous amount of the chicken mixture into each tortilla, then roll them up.
- Place the filled tortillas seam-side down in a baking dish.
- Cover the rolled enchiladas with any leftover cheese and an optional sprinkle of green chilies.
- Bake in the oven for about 25-30 minutes, or until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving.
Notes
Serve with fresh cilantro, diced avocado, or a dollop of sour cream. Great with a side of rice or beans.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 60mg