Cheese Chicken Enchiladas Bake
600kcal
Ingredients
Main Ingredients
- 5 pieces burrito size flour tortillas
- 2.5 cups shredded chicken Rotisserie chicken can be used for added flavor.
- 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
Method
Preparation
- In a large mixing bowl, combine the shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Stir until well mixed, then set aside.
- 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.
- Lay the tortillas on a flat surface. Spoon 1/2 to 3/4 cup of the chicken mixture into the center of each tortilla, spread slightly, and roll it up to form a burrito.
Assembly and Baking
- Arrange the burritos side by side in a 9x13 casserole dish. Pour the warm queso evenly over the top of the burritos.
- Bake at 350°F for 20–25 minutes until heated through and bubbly. Serve hot and enjoy!
Nutrition
Serving1gCalories600kcalCarbohydrates45gProtein30gFat25gSaturated Fat12gSodium800mgFiber3gSugar3g
Notes
For added crunch and flavor, consider mixing in corn or black olives. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven at 350°F until heated through for the best texture.