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Velveeta Chicken Queso Blanco Enchiladas

Kraft Memeber Recipe
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Makes: 9 servings Total Time: 1 hr 5 min
Category: Dinner Entrees Sub Category: Chicken & Turkey Entrees

what you need
  • 1 can (10 ounce) cream of chicken soup
  • 8 ounces sour cream
  • 1 bunch green onion, diced
  • 1 can (7 ounce) green chili peppers
  • 8 ounces Kraft Velveeta Queso Blanco grated cheese, divided
  • 1 teaspoon cumin
  • 1 teaspoon dried cilantro
  • 1 teaspoon garlic salt
  • 1/2 teaspoon oregano (Mexican oregano if you have it)
  • 1 teaspoon black pepper
  • 2 cooked and diced chicken breasts
  • 1/2 cup oil
  • 18 corn tortillas
  • 1 can (10 ounce) green enchilada sauce
make it
Prepare 9x13 dish with non-stick spray. Mix soup, sour cream, green onions, green chili, 6 oz. of the Queso Blanco cheese, cumin, cilantro, garlic salt, oregano, pepper and chicken together. This mixture can sit overnight or made as soon as mixed.

Heat tortillas in hot oil, place on paper towels. Put a large spoon of mixture into each tortilla and roll. Place in baking dish. Pour enchilada sauce on top and sprinkle with remaining two ounces of cheese.

Bake at 350°F about 30 minutes or until heated through and cheese is melted.
I love chicken enchiladas made with sour cream, but most of the recipes I found for them were lacking in flavor. I added a few spices, and Kraft Velveeta Queso Blanco to my standby recipe and came up with this recipe. We love it and hope you do too. Simple and tasty!
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