Description
A quick and comforting casserole featuring shredded chicken in a rich queso-style sauce, perfect for family dinners.
Ingredients
- 2 cups Shredded Chicken
- 1 packet Taco Seasoning
- 1 cup Sour Cream
- 1 cup Shredded Cheddar Cheese
- 1 can Chopped Green Chilies
- 1 package Velveeta Cheese
- 1 can Diced Tomatoes with Green Chilies
- 8 Tortillas
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Combine Velveeta, sour cream, and diced tomatoes with green chilies in a medium saucepan over medium heat. Stir until melted and smooth.
- Stir in shredded cheddar, chopped green chilies, and taco seasoning. Adjust seasoning as needed.
- Toss shredded chicken with two-thirds of the queso sauce.
- Warm tortillas and spoon 1/3 to 1/2 cup of chicken mixture down each; roll and place seam-side down in the baking dish.
- Pour remaining queso sauce over enchiladas and sprinkle with remaining cheddar.
- Bake uncovered for 20–25 minutes, until bubbly and golden.
- Let sit for 5 minutes before serving.
Notes
Use warm, pliable tortillas to prevent tearing. Let the baked dish rest for 5 minutes before slicing for easier servings.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican