Description
Quick and cheesy chicken enchiladas perfect for busy weeknight dinners, packed with flavor and comfort.
Ingredients
Scale
- 3 cups Shredded Chicken (rotisserie recommended)
- 1 packet Taco Seasoning
- 1 cup Sour Cream (or Greek yogurt)
- 2 cups Shredded Cheddar Cheese
- 1 can Chopped Green Chilies
- 16 oz Cubed Velveeta cheese
- 1 can Diced Tomatoes with Green Chilies
- 8 Tortillas (corn, flour, or whole-wheat)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine shredded chicken and taco seasoning.
- Add sour cream, half of the cheddar cheese, chopped green chilies, cubed Velveeta, and diced tomatoes to the chicken mixture.
- Spread some of the mixture into the center of each tortilla and roll them up tightly.
- Place rolled enchiladas seam-side down in a baking dish.
- Top with the remaining cheddar cheese and sprinkle with green chilies if desired.
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
Notes
You can make these enchiladas a day ahead and store them in the fridge. For added texture, lightly toast tortillas before filling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg