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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
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.
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