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Velveeta Chicken Queso Blanco Enchiladas
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Velveeta Chicken Queso Blanco Enchiladas

1 Hr(s) 5 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
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
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Let's Make It
1
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.
2
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.
3
Bake at 350°F about 30 minutes or until heated through and cheese is melted.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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