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Front page › Mexican › Queso Chicken Enchiladas

Queso Chicken Enchiladas

HB-9126 · Hand-built original · Mexican

Burrito-size tortillas filled with seasoned shredded chicken, sour cream, cheddar, and green chilies, then covered with a melted queso blanco and tomato sauce. They bake until hot and bubbly.

MexicanMain courseEgg-freeLow-Sodium

Main ingredient: chicken

Pairs well with: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

  • 5 burrito size flour tortillas
  • 2 ½ cups shredded chicken
  • ½ packet taco seasoning
  • 1 cup sour cream
  • 1 cup cheddar cheese (shredded)
  • 2 tablespoons chopped green chilies
  • 10 ounces diced tomatoes with green chilies (undrained)
  • 1 pound queso blanco Velveeta (cubed)

Method

  1. Mix the shredded chicken, taco seasoning, sour cream, cheddar, and green chilies in a large bowl until evenly combined.
  2. Melt the cubed queso blanco with the undrained diced tomatoes in a saucepan over medium-high heat, stirring until the sauce is smooth and creamy.
  3. Spoon about ½ to ¾ cup of the chicken mixture onto each tortilla and roll it up tightly, burrito-style.
  4. Arrange the filled tortillas snugly in a casserole dish, seam side down.
  5. Pour the warm queso sauce evenly over the top of the rolls.
  6. Bake at 350°F for 20 to 25 minutes, until the enchiladas are hot and bubbly throughout.
  7. Serve the enchiladas straight from the casserole dish while the queso is still pourable.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).

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