Queso Enchiladas
Indulge in creamy Queso Enchiladas, a flavorful Tex-Mex dish with chicken, cheese, and a delicious queso blanco sauce.
Servings: 8 enchiladas
Calories: 472kcal
Ingredients
- 3 cups (420 g) rotisserie chicken, shredded
- 1 medium jalapeño pepper, diced, plus more for garnish (optional)
- 2 tablespoons taco seasoning
- 1 cup (230 g) sour cream, plus more for garnish (optional)
- ½ cup (57 g) sharp cheddar cheese, shredded
- ½ cup (57 g) Monterey Jack cheese, shredded
- 2 tablespoons chopped green chilies, from a 4.5-ounce can, drained
Queso Sauce
- 1 pound Queso Blanco Velveeta, cubed
- 1 can (10 ounces) diced tomatoes with green chilies, undrained
Tortillas
- 8 medium flour tortillas
Toppings (Optional)
- Fresh tomatoes, diced
- Sour cream
- Jalapeño, diced
- Fresh cilantro, chopped
Instructions
- Preheat the oven to 400°F. Lightly spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.
- In a large bowl, mix together the shredded chicken, diced jalapeño, taco seasoning, sour cream, cheddar, Monterey Jack, and green chilies until well combined. Set aside.
- In a medium saucepan over medium heat, combine the cubed Velveeta and the undrained diced tomatoes with green chilies. Cook, stirring occasionally, until the cheese is melted and the sauce is smooth.
- Spread 1 cup of the queso mixture evenly into the bottom of the prepared baking dish.
- Lay a tortilla on a flat surface. Spoon about ½ cup of the chicken mixture into the center. Roll tightly and place seam-side down in the prepared baking dish. Repeat with the remaining tortillas.
- Pour the remaining queso mixture evenly over the rolled tortillas, spreading to coat them fully.
- Bake uncovered for 15 to 20 minutes, or until the dish is heated through and the cheese is bubbling around the edges.
- Remove from the oven and let cool slightly. Garnish with diced tomatoes, sour cream, extra jalapeño, and chopped cilantro, if desired.
- Serve warm.
Nutrition
Serving: 1enchilada | Calories: 472kcal