Step 1: Preheat oven

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish.

Step 2: Prepare the filling

In a large mixing bowl, combine:

• Shredded chicken

• Taco seasoning

• Sour cream

• Shredded cheddar cheese

• Chopped green chilies

Mix until everything is well incorporated. Set aside.

Step 3: Make the queso sauce

In a medium saucepan over medium-high heat, combine:

• Cubed Velveeta Queso Blanco

• Undrained diced tomatoes with green chilies

Stir continuously until the cheese melts and the sauce is smooth and creamy. Remove from heat once fully melted.

Step 4: Assemble enchiladas

• Lay a flour tortilla flat on a clean surface.

• Spoon about ½ to ¾ cup of chicken filling into the center.

• Roll it up tightly like a burrito.

• Place seam-side down in the prepared baking dish.

Repeat with remaining tortillas and filling.

Step 5: Add queso sauce

Pour the hot queso sauce evenly over all the assembled enchiladas in the dish. Use a spatula or spoon to spread the sauce and ensure full coverage.

Step 6: Bake

Bake in preheated oven for 20–25 minutes, or until bubbly and heated through.

(Optional: Broil for 2–3 minutes at the end to slightly brown the cheese on top.)

Step 7: Serve

Let the enchiladas sit for 5 minutes after baking. Garnish with:

• Chopped cilantro

• Sliced jalapeños

• Diced green onions

Serve with rice, beans, or salad for a complete meal!