Ingredients
Scale
- 5 burrito-size flour tortillas
- 2.5 cups shredded chicken
- 0.5 packet taco seasoning
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 2 tbsp chopped green chilies
- 10 oz diced tomatoes with green chilies, undrained
- 1 lb queso blanco Velveeta, cubed
Instructions
- In a large bowl, combine shredded chicken, taco seasoning, sour cream, cheddar cheese, and chopped green chilies. Stir until well mixed and set aside.
- In a saucepan over medium-high heat, melt Velveeta with undrained diced tomatoes with green chilies until smooth.
- Lay tortillas on a flat surface. Spoon 1/2–3/4 cup of chicken mixture into each tortilla, roll up, and place in a 9×13 casserole dish.
- Pour warm queso evenly over the rolled tortillas.
- Bake at 350°F for 20–25 minutes until heated through and bubbly. Serve hot.
Notes
- Use rotisserie or canned chicken for a time-saving option.
- If using corn tortillas, warm them 20–30 seconds in the microwave to prevent breaking.
- Ensure all ingredients are checked for allergens; contains dairy and gluten.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Hearty Main Dishes
- Method: Baking
- Cuisine: American