Ingredients
Equipment
Method
Instructions
- Prep Your Oven and Pan: First things first, get your oven preheating to 350°F (175°C). Grab a 9x13 inch casserole dish and give it a light spray with non-stick cooking spray. This little step will make serving and cleanup so much easier later.
- Mix the Filling: In a medium-sized bowl, combine your shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and the chopped green chilies. Stir everything together until the chicken is evenly coated in all that creamy, cheesy goodness. This mixture is the heart of your enchiladas!
- Assemble the Enchiladas: Lay your tortillas out on a flat surface. Spoon about ½ to ¾ cup of the chicken mixture down the center of each tortilla. Don’t overfill them, or they’ll be difficult to roll! Roll each tortilla up tightly, like a little burrito, and place it seam-side down in your prepared casserole dish. Snuggle them in side-by-side.
- Create the Queso Sauce: Now for the magic. In a medium saucepan, combine the cubed Velveeta and the entire can of undrained diced tomatoes with green chilies. Melt this over low to medium-low heat, stirring frequently until the Velveeta is completely melted and the sauce is smooth and velvety. Rushing this step with high heat can make the cheese grainy, so be patient!
- Smother and Bake: Pour that glorious, warm queso sauce evenly over the top of all the rolled tortillas in the dish. Make sure each one gets a generous coating. Pop the dish into your preheated oven and bake for 20-25 minutes. You’ll know it’s ready when the sauce is bubbly and everything is heated through. Let it rest for a few minutes before serving to allow the sauce to set up slightly.
Notes
For best results, gently warm tortillas before rolling to prevent cracking. Melt the Velveeta for the queso sauce over low heat while stirring consistently to ensure a smooth, velvety texture. Let the enchiladas rest for 5-10 minutes after baking to allow the sauce and filling to set before serving.