Ingredients
3 cups Cooked chicken, shredded or diced
10-12 Corn tortillas (6-inch)
8 oz Velveeta cheese, cubed
1 cup Shredded Monterey Jack cheese
1 cup Chicken broth
½ cup Sour cream
1 (4 oz) can Diced green chiles, undrained
1 teaspoon Ground cumin
1 teaspoon Chili powder
½ teaspoon Garlic powder
1 (10 oz) can Enchilada sauce
1 tablespoon Oil (for softening tortillas)
Fresh cilantro, chopped (for garnish)
Instructions
1. Preheat your oven to 375°F (190°C). Lightly grease your 9×13 inch baking dish.
2. In a medium saucepan over low heat, combine the cubed Velveeta, chicken broth, sour cream, diced green chiles, cumin, chili powder, and garlic powder. Stir constantly until the cheese is fully melted and smooth, about 5 minutes. Remove from heat.
3. In a large bowl, mix the shredded cooked chicken with about ¾ cup of the prepared queso sauce.
4. Warm the tortillas (in a dry skillet or microwave) to make them pliable.
5. Spoon a generous line of the chicken mixture down the center of each tortilla, roll tightly, and place seam-side down in the baking dish.
6. Pour the remaining queso sauce evenly over the rolled enchiladas and sprinkle with the shredded Monterey Jack cheese.
7. Bake, uncovered, for 20-25 minutes until the cheese is melted, bubbly, and edges are golden. Let cool for 5 minutes before serving.
Notes
Pro-Tips:
• Warm your corn tortillas before rolling to prevent cracking.
• For an even richer sauce, substitute half of the chicken broth with heavy cream.
• Toast the spices with the queso for 30 seconds to bloom their flavor.
• Grate your own Monterey Jack from a block for the best melting texture.
Variations:
• Swap chicken for rotisserie turkey, pulled pork, or a black bean and corn mixture for a vegetarian option.
• Add chopped spinach to the chicken mixture for a veggie boost.
• Use pepper jack cheese instead of Monterey Jack for a spicy kick.
- Prep Time: 10
- Cook Time: 20
- Category: Easy Meals
- Method: Bake
- Cuisine: Mexican-inspired