Description
These cheesy, creamy, and tender enchiladas are perfect for busy weeknights, providing comfort in every bite.
Ingredients
Scale
- 3 cups Shredded Chicken
- 1 packet Taco Seasoning
- 1 cup Sour Cream
- 2 cups Shredded Cheddar Cheese
- 1 can Chopped Green Chilies
- 16 oz Cubed Velveeta
- 1 can Diced Tomatoes with Green Chilies
- 8 pieces Tortillas
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine shredded chicken, taco seasoning, sour cream, chopped green chilies, diced tomatoes with green chilies, and 1 cup of shredded cheese. Stir until blended.
- Spoon about 1/3 cup of the chicken mixture onto the center of each tortilla, roll tightly, and place seam-side down in a greased baking dish.
- Pour the cubed Velveeta over the enchiladas and sprinkle with the remaining 1 cup of shredded cheese.
- Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Let sit briefly, garnish with toppings, and serve warm.
Notes
Make ahead by assembling the enchiladas and refrigerating before baking.
- 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: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg