Queso Chicken Enchiladas Bake (Print Version)
Cheesy chicken enchiladas with smooth queso and soft tortillas baked to bubbly perfection.
# Ingredients:
→ Enchilada Assembly
01 -
5 large flour tortillas
02 -
625 grams shredded cooked chicken
03 -
1/2 packet (approximately 15 grams) taco seasoning
04 -
240 millilitres sour cream
05 -
120 grams cheddar cheese, shredded
06 -
2 tablespoons chopped green chilies
→ Queso Sauce
07 -
284 grams diced tomatoes with green chilies, undrained
08 -
454 grams Queso Blanco Velveeta, cubed
# Instructions:
01 -
In a large mixing bowl, thoroughly combine shredded chicken, taco seasoning, sour cream, shredded cheddar, and chopped green chilies until well blended.
02 -
In a medium saucepan set over medium-high heat, melt cubed Queso Blanco Velveeta cheese together with undrained diced tomatoes and green chilies. Stir regularly until the sauce is fully melted and smooth.
03 -
Arrange flour tortillas flat and evenly distribute 125–180 millilitres (approximately 1/2 to 3/4 cup) of the prepared chicken filling onto each tortilla. Roll tightly to enclose the filling.
04 -
Place the filled and rolled tortillas seam side down, side by side in a casserole dish.
05 -
Pour the warm queso sauce evenly over the arranged enchiladas to fully cover.
06 -
Preheat oven to 175°C. Bake enchiladas uncovered for 20 to 25 minutes until the sauce is bubbling and the dish is thoroughly heated.
# Notes:
01 -
For advanced preparation, assemble enchiladas up to the baking step and refrigerate. Add queso sauce and bake fresh just before serving.