Queso Chicken Enchiladas Bake (Print Version)
Baked enchiladas feature tender chicken, creamy queso, and green chilies for a simple weeknight dinner.
# Ingredients:
→ Main Ingredients
01 -
5 burrito size flour tortillas
02 -
2.5 cups shredded chicken
03 -
0.5 packet taco seasoning
04 -
1 cup sour cream
05 -
1 cup shredded cheddar cheese
06 -
2 tablespoons chopped green chilies
07 -
10 ounces diced tomatoes with green chilies, undrained
08 -
1 pound queso blanco Velveeta, cubed
# Steps:
01 -
In a large mixing bowl, combine the shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Stir until well mixed, then set aside.
02 -
In a saucepan over medium-high heat, add the cubed Velveeta and the undrained diced tomatoes with green chilies. Stir occasionally until the cheese is completely melted and smooth.
03 -
Lay the tortillas on a flat surface. Spoon 1/2 to 3/4 cup of the chicken mixture into the center of each tortilla, spread slightly, and roll it up to form a burrito.
04 -
Arrange the burritos side by side in a 9x13 casserole dish. Pour the warm queso evenly over the top of the burritos.
05 -
Bake at 350°F for 20–25 minutes until heated through and bubbly. Serve hot and enjoy.
# Notes and Tips:
01 -
You can use rotisserie chicken or canned chicken to save time.
02 -
If using corn tortillas, warm them in the microwave for 20-30 seconds before rolling to prevent breaking.