Queso Chicken Enchiladas

Ingredients

5 burrito-size flour tortillas

2 1/2 cups cooked shredded chicken

1/2 packet taco seasoning

1 cup sour cream

1 cup shredded cheddar cheese

2 tablespoons chopped green chilies

1 can diced tomatoes with green chilies, undrained

1 lb queso blanco Velveeta, cut into cubes

Limoncello Tiramisu

Mexican Pinto Beans (Frijoles de la Olla)

The Best Pico de Gallo

Instructions

In a large bowl, add the shredded chicken, taco seasoning, sour cream, cheddar cheese, and chopped green chilies. Mix until the filling is creamy and evenly combined.

Place the cubed queso blanco Velveeta and the undrained diced tomatoes with green chilies in a saucepan over medium-high heat.

Stir the cheese mixture occasionally until the Velveeta melts completely and the sauce becomes smooth and pourable.

Lay the flour tortillas on a clean, flat surface.

Add about 1/2 to 3/4 cup of the chicken filling down the center of each tortilla.

Spread the filling slightly, then roll each tortilla tightly into a burrito-style enchilada.

Place the rolled tortillas seam-side down in a 9×13-inch casserole dish, arranging them close together.

Pour the warm queso sauce evenly over the top, making sure each enchilada is well covered.

Bake at 350°F for 20–25 minutes, or until the enchiladas are hot, bubbly, and warmed through.

Serve immediately while the queso is creamy and warm.