Queso Chicken Enchiladas
6 burrito size flour tortillas
2 cups cooked shredded chicken
1 packet taco seasoning
1 c sour cream
11/2 c shredded cheddar
14 oz can green chilies
10 oz can rotel
16 oz velveta queso blanco
In a large mixing bowl combine the chicken, taco seasoning, sour cream, cheddar and chilies. Place a few spoonfuls of the chicken mixture down the middle of each tortilla and roll up. Lay them in a prepared 9x 13 baking dish. Cut the velveta into chunks and place into a skillet. Melt the velveta with the rotel tomatoes over medium low heat until smooth. Pour over the enchiladas and bake at 375 for about 25-30 minutes
Making queso chicken enchiladas at home can be a real crowd-pleaser, especially when you add a creamy, cheesy sauce like Velveeta queso blanco. When preparing this recipe, I find that using burrito-sized flour tortillas works perfectly to hold the filling without tearing. The combination of cooked shredded chicken mixed with taco seasoning, sour cream, shredded cheddar, and green chilies creates a rich and zesty filling that brings great flavor to every bite. A tip I’ve learned is to ensure the Velveeta queso blanco melts smoothly with the Rotel tomatoes by heating them slowly on medium-low heat. This prevents the cheese from separating and gives you a velvety sauce to pour over the enchiladas. Baking the assembled enchiladas at 375°F for 25-30 minutes allows the flavors to meld and the cheese on top to slightly brown, enhancing the dish’s appeal. For an even more delicious twist, consider adding finely chopped onions or fresh cilantro to the filling for extra freshness. Serving the enchiladas with a side of Mexican rice or refried beans can make a complete, satisfying meal. Whether you’re making this for a family dinner or a casual get-together, these queso chicken enchiladas will be a hit, marrying the hearty chicken with the luscious queso blanco sauce for a truly comforting experience.
