Description
This Queso Chicken Enchiladas Bake is a creamy, cheesy, and flavorful casserole that combines shredded chicken seasoned with taco spices and mixed with sour cream and cheddar cheese, rolled in flour tortillas, and baked under a smooth queso blanco sauce with diced tomatoes and green chilies. Perfect for a comforting weeknight dinner.
Ingredients
Scale
Main Ingredients
- 5 burrito size flour tortillas
- 2.5 cups shredded chicken
- 0.5 packet taco seasoning
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped green chilies
- 10 ounces diced tomatoes with green chilies, undrained
- 1 pound queso blanco Velveeta, cubed
Instructions
- Prepare the chicken mixture: In a large mixing bowl, combine the shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Stir until everything is well mixed, then set aside.
- Make the queso sauce: In a saucepan over medium-high heat, add the cubed Velveeta and the undrained diced tomatoes with green chilies. Stir occasionally until the cheese is completely melted and smooth, forming a creamy queso sauce.
- Assemble the enchiladas: Lay the tortillas flat on a clean surface. Spoon about 1/2 to 3/4 cup of the chicken mixture into the center of each tortilla. Spread the filling slightly and roll each tortilla up tightly to form a burrito-style enchilada.
- Build the casserole: Arrange the rolled enchiladas side by side in a 9×13 inch casserole dish, fitting them snugly. Pour the warm queso sauce evenly over the top of all the rolled enchiladas.
- Bake and serve: Bake the casserole at 350 degrees Fahrenheit for 25 minutes, or until heated through and bubbly. Remove from the oven and serve hot for a delicious and comforting meal.
Notes
- You can use rotisserie chicken or canned chicken to save time and simplify preparation.
- If substituting flour tortillas with corn tortillas, warm them in the microwave for 20 to 30 seconds before rolling to prevent them from breaking.
- For a spicier version, add additional chopped green chilies or a dash of hot sauce to the chicken mixture.
- This dish can be prepared ahead of time and refrigerated before baking; increase baking time by 5 to 10 minutes if baking from cold.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1 enchilada
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 80 mg
