Description
Rich and creamy chicken enchiladas smothered in a velvety Queso Blanco sauce with green chilies and tomatoes.
Ingredients
Scale
4 tortillas burrito size flour tortillas
2 cups shredded chicken
1 packet taco seasoning
1 cup sour cream or Greek yogurt
1 cup shredded cheddar cheese
1 can chopped green chilies
1 can diced tomatoes with green chilies
16 oz Queso Blanco cheese product
Instructions
- Preheat oven to 350 degrees Fahrenheit and grease a baking dish.
- Mix shredded chicken with taco seasoning, sour cream, and 1/2 cup of shredded cheese.
- Divide the chicken mixture into 4 tortillas, roll tightly, and place seam-side down in the dish.
- Melt the Queso Blanco and stir in the green chilies and diced tomatoes.
- Pour the queso mixture over the tortillas and top with the remaining shredded cheese.
- Bake for 20-25 minutes until bubbly and golden.
Notes
- Use rotisserie chicken to save time.
- Ensure tortillas are covered in sauce to prevent hardening.
- Rest for 5 minutes before serving.
- Prep Time: 30 min
- Cook Time: 25 min
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 enchilada
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 85 mg