Description
Deliciously creamy enchiladas filled with shredded chicken and cheesy goodness, perfect for quick weeknight dinners.
Ingredients
Scale
- 3 cups Shredded Chicken (rotisserie is convenient)
- 1 packet Taco Seasoning
- 1 cup Sour Cream
- 2 cups Shredded Cheddar Cheese
- 1 can Chopped Green Chilies
- 16 oz Cubed Velveeta
- 1 can Diced Tomatoes with Green Chilies (undrained)
- 8 Tortillas (corn, flour, or whole-wheat)
Instructions
- Preheat the oven to 350°F (180°C).
- In a large bowl, combine shredded chicken, taco seasoning, sour cream, cheddar cheese, green chilies, and diced tomatoes. Mix well.
- Heat Velveeta in a microwave-safe bowl for about 30 seconds until melted, then stir into the chicken mixture.
- Spoon filling into tortillas, roll them up, and place seam-side down in a greased baking dish.
- Pour any remaining filling over the rolled enchiladas.
- Bake for 25-30 minutes until bubbly and golden.
- Cool slightly, garnish with toppings, and serve hot.
Notes
Make-ahead options available. Can be customized with various toppings and protein alternatives.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg