Description
Creamy and cheesy quesadilla-style enchiladas made with leftover rotisserie chicken for quick weeknight dinners.
Ingredients
- 3 cups shredded chicken
- 1 packet taco seasoning
- 1 cup sour cream (or Greek yogurt)
- 2 cups shredded cheddar cheese (or Monterey Jack, pepper jack)
- 1 can chopped green chilies (omit for milder flavor)
- 16 oz cubed Velveeta cheese (consider reduced-fat)
- 1 can diced tomatoes with green chilies (undrained)
- 8 tortillas (corn, flour, or whole-wheat)
Instructions
- Preheat the oven to 350°F.
- Combine the shredded chicken and taco seasoning in a large mixing bowl, mixing well.
- Fold in the sour cream, half of the cheddar cheese, green chilies, Velveeta, and diced tomatoes.
- Spread a generous amount of this mixture onto each tortilla, rolling them tightly.
- Place the rolled tortillas seam-side down in a greased baking dish.
- Pour any remaining mixture over the enchiladas and top with the rest of the cheddar cheese.
- Bake for 20-25 minutes or until the cheese is bubbly and golden brown.
Notes
Try adding diced onions or bell peppers for a fresher taste. Layer with shredded lettuce and diced tomatoes before serving for added crunch.
