Queso Chicken Enchiladas Bake
A creamy and spicy Queso Chicken Enchiladas Bake that is easy to prepare and loaded with flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
- 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
- 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.
- Arrange the burritos side by side in a 9×13 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.
Notes
- For extra spice, add jalapeños to the chicken mixture.
- Can substitute chicken with shredded beef or turkey.
- Optional toppings: sliced avocado, cilantro, or green onions.
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg