Queso Chicken Enchiladas

Jamison Bryant

Ingredients

  • 6 burrito size flour tortillas
  • 2 cups cooked shredded chicken
  • 1 packet taco seasoning
  • 1 cup sour cream
  • 1½ cups shredded cheddar
  • 1 (4 oz) can green chilies
  • 1 (10 oz) can Rotel
  • 16 oz Velveeta queso blanco

Instructions

  1. In a large mixing bowl combine the chicken, taco seasoning, sour cream, cheddar, and chilies.
  2. Place a few spoonfuls of the chicken mixture down the middle of each tortilla and roll up.
  3. Lay them in a prepared 9×13 baking dish.
  4. Cut the Velveeta into chunks and place into a skillet.
  5. Melt the Velveeta with the Rotel tomatoes over medium-low heat until smooth.
  6. Pour over the enchiladas and bake at 375°F for 25–30 minutes until bubbling.