Name: Queso Chicken Enchiladas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: Tex-Mex
Ingredients: 2 cups cooked shredded chicken; 2 tbsp taco seasoning; 1/4 cup sour cream; 2 tbsp canned diced green chiles; 1/2 cup shredded cheddar cheese; 16 oz processed cheese block (e.g. Velveeta), cubed; 1 (10 oz) can diced tomatoes and green chilies, undrained; 6 large flour tortillas; 1 tbsp chopped fresh parsley, for garnish

1

In a large mixing bowl, combine the shredded chicken, taco seasoning, sour cream, diced green chiles, and shredded cheddar cheese.

2

Mix until all ingredients are well combined, then set aside.

3

In a saucepan over medium heat, add the cubed processed cheese and the can of diced tomatoes and green chilies.

4

Stir continuously until the cheese is completely melted and the sauce is smooth and creamy.

5

Preheat your oven to 350°F (175°C).

6

Spoon a portion of the chicken mixture down the center of a flour tortilla.

7

Roll the tortilla up tightly and place it seam-side down in a casserole dish. Repeat with the remaining tortillas and filling.

8

Pour the prepared queso sauce evenly over the top of the enchiladas.

9

Bake for 20-25 minutes, or until the enchiladas are heated through and the sauce is bubbly.

10

Remove from the oven, garnish with fresh parsley if desired, and serve warm.

Queso Chicken Enchiladas

Ingredients

9 Ingredients

Instructions

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