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Velveeta Chicken Queso Blanco Enchiladas
Velveeta Chicken Queso Blanco Enchiladas

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.
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