Description
Warm tortillas wrapped around creamy, cheesy chicken filling that elevates weeknight dinners into special occasions.
Ingredients
Scale
- 3 cups Shredded Chicken (rotisserie)
- 1 packet Taco Seasoning
- 1 cup Sour Cream (or Greek yogurt)
- 2 cups Shredded Cheddar Cheese
- 1 can Chopped Green Chilies
- 16 oz Cubed Velveeta
- 1 can Diced Tomatoes with Green Chilies (undrained)
- 8 pieces Tortillas
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, taco seasoning, sour cream, 1 cup of cheddar cheese, chopped green chilies, cubed Velveeta, and diced tomatoes. Mix until well combined.
- Warm the tortillas on a skillet or in the microwave until pliable.
- Spoon a generous amount of the filling across each tortilla, then roll them up tightly and place seam-side down in a baking dish.
- Pour any remaining filling over the enchiladas and sprinkle the remaining cheddar cheese on top.
- Bake for 25-30 minutes until the cheese is bubbly and golden brown. Let cool slightly before serving.
Notes
Make-ahead by assembling the enchiladas a day in advance; just bake them straight from the fridge. Customize by adding black beans or other veggies.
Nutrition
- Serving Size: 1 enchilada
- Calories: 500
- Sugar: 5g
- Sodium: 1000mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg