Description
Creamy and cheesy chicken enchiladas perfect for quick weeknight dinners.
Ingredients
Scale
- 3 cups Shredded Chicken (use rotisserie chicken for convenience)
- 1 packet Taco Seasoning
- 1 cup Sour Cream (or Greek yogurt)
- 2 cups Shredded Cheddar Cheese (or Monterey Jack, pepper jack)
- 16 oz Cubed Velveeta
- 1 can Chopped Green Chilies
- 1 can Diced Tomatoes with Green Chilies (undrained)
- 8 Tortillas (corn, flour, or whole-wheat)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking dish with non-stick spray.
- Combine shredded chicken, taco seasoning, sour cream, 1 cup of cheese, green chilies, Velveeta, and diced tomatoes in a large mixing bowl and mix well.
- Spoon the chicken mixture into each tortilla, roll tightly, and place seam-side down in the baking dish.
- Sprinkle the remaining cheese over the top of the enchiladas.
- Cover with aluminum foil and bake for about 20 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is bubbling and golden.
- Let sit for 5 minutes before serving. Enjoy with sour cream, guacamole, or fresh cilantro!
Notes
Make-ahead and refrigerate for an easy dinner option. Feel free to customize with other ingredients.
- 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: 850mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg