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Queso Chicken Enchiladas Bake

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Cheesy chicken enchiladas with smooth queso and soft tortillas baked to bubbly perfection.

Ingredients

Scale
  • 5 large flour tortillas
  • 625 grams shredded cooked chicken
  • 1/2 packet (approximately 15 grams) taco seasoning
  • 240 millilitres sour cream
  • 120 grams cheddar cheese, shredded
  • 2 tablespoons chopped green chilies
  • 284 grams diced tomatoes with green chilies, undrained
  • 454 grams Queso Blanco Velveeta, cubed

Instructions

  1. In a large mixing bowl, thoroughly combine shredded chicken, taco seasoning, sour cream, shredded cheddar, and chopped green chilies until well blended.
  2. In a medium saucepan set over medium-high heat, melt cubed Queso Blanco Velveeta cheese together with undrained diced tomatoes and green chilies. Stir regularly until the sauce is fully melted and smooth.
  3. Arrange flour tortillas flat and evenly distribute 125–180 millilitres (approximately 1/2 to 3/4 cup) of the prepared chicken filling onto each tortilla. Roll tightly to enclose the filling.
  4. Place the filled and rolled tortillas seam side down, side by side in a casserole dish.
  5. Pour the warm queso sauce evenly over the arranged enchiladas to fully cover.
  6. Preheat oven to 175°C. Bake enchiladas uncovered for 20 to 25 minutes until the sauce is bubbling and the dish is thoroughly heated.

Notes

For advanced preparation, assemble enchiladas up to the baking step and refrigerate. Add queso sauce and bake fresh just before serving.

Find it online: https://www.delicetreats.com/queso-chicken-enchiladas-bake/