Queso Chicken Enchiladas

This recipe turns an ordinary weeknight dinner .Ready in just 10 minutes of prep, it’s a go-to meal for busy nights that’s still hearty enough to serve at a gathering.

You can easily adjust the fillings or prepare them ahead of time for convenience. Pair with guacamole or fresh pico de gallo for a crowd-pleasing meal that’s guaranteed to satisfy.

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)

Instructions:

In a large bowl, mix together the shredded chicken, taco seasoning, sour cream, cheddar cheese, and green chilies until everything is evenly combined.

In a saucepan over medium-high heat, melt the cubed Velveeta along with the undrained diced tomatoes, stirring until smooth and creamy.

Lay out the tortillas and spoon about ½ to ¾ cup of the chicken mixture into each one. Roll them up tightly, burrito-style.

Arrange the filled tortillas snugly in a casserole dish.

Pour the warm queso sauce evenly over the top.

Bake at 350°F for 20–25 minutes, until hot and bubbly throughout.

Top with pico and sour cream.

Serve with rice.