Cheese Chicken Enchiladas Bake
500kcal
Ingredients
Main Ingredients
- 5 pieces 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
Method
Preparation
- In a large mixing bowl, combine the shredded chicken with the 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 along with the undrained diced tomatoes with green chilies. Stir occasionally until the cheese is completely melted and smooth.
Assembly
- 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.
Baking
- Bake in a preheated oven at 350°F for 20–25 minutes until heated through and bubbly. Serve hot and enjoy!
Nutrition
Serving1gCalories500kcalCarbohydrates45gProtein30gFat25gSaturated Fat12gSodium800mgFiber3gSugar4g
Notes
Ingredient substitutions: You can swap the shredded chicken for shredded beef or black beans for a vegetarian option. Optional variations: Add some corn or black olives for extra flavor and texture. Top the dish with fresh cilantro before serving. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through.