The Best-Ever Chicken Velveeta Enchiladas Recipe
Cheese is rather a staple around our household. It's rare to have a single meal over here without cheese in it. We are the same with our Mexican food. About 2 to 3 out of all of our dinners each week are some kind of Mexican food. This is just one of those wonderful meals. Cheese, chicken onions, and tortillas. How can you go wrong?!
I typically use Velveeta rather than simply shredded cheese on top because I like the overabundance of cheese on my enchiladas, and Velveeta creates this yummy, creamy texture over everything.
My family loves these, and I have to make an entire rectangular casserole dish when I make them because we LOVE these leftovers. If you don't like Velveeta, this probably isn't the recipe for you.
This makes a lot of extra sauce as well!
- 2 large chicken breasts, fresh or frozen
- 1 large block Velveeta
- 2 cans Rotel diced tomatoes and green chilies, original flavor
- 1 large yellow onion
- 1 small package Mexican mix cheese, shredded
- 1 large package flour tortillas
- 1 (12oz) jar salsa
- Heat oven to 425 degrees F. Spray a square casserole dish liberally with cooking spray.
- Place thawed chicken breasts in your casserole dish and season well with salt and pepper. I also season with Harley's Seasoning, which is a type of season-all.
- Place in the oven and cook for approximately 1 hour for moist, well-cooked chicken breasts.
- In the meantime, spray a large rectangular casserole dish well with cooking spray.
- Bring out your tortillas and gently heat them in the microwave for approximately 15 seconds or so, that way they will easily bend and fold without breaking.
- Line your pan with folded tortillas from end to end the long way. If there's room, add a few more down the side to use all of the room in your dish. You will probably end up using all of the tortillas in your package (about 10-12).
- Either dice or slice your yellow onion and caramelize it lightly in a medium saucepan over medium heat with a little bit of olive oil.
- You will only be cooking until they are lightly browned. Then promptly remove them from the stove and set aside to cool.
- Set up a pot and double broiler for your cheese sauce and set to medium-heat.
- While heating, chop up your block of Velveeta and transfer your cheese squares over to the heated double broiler.
- Open both cans of Rotel and dump the contents of both in with the cheese. Make sure to watch your cheese sauce closely, and carefully stir the contents every so often so it doesn't burn.
- Begin preparing your enchiladas by dispersing your chopped onions, 1/2 of the jar of salsa, and the shredded cheese amongst the tortillas.
- When your chicken is done, remove and allow them to cool before using. Lower your oven temperature to 350 degrees F.
- When chicken is relatively cooled, either chop, dice, or shred your chicken. We prefer shredded at our house. Then disperse your chicken amongst your tortillas.
- Don't forget to stir your cheese sauce!
- You can either choose to roll each of your enchiladas tightly, with the top folds ending up towards the bottom of the dish, or you could wait and pour a little bit of melted cheese sauce into each one first.
- When all of your enchiladas are filled and rolled, pour the remaining 1/2 jar of salsa on top of your enchiladas and spread evenly. You can then add the final yummy touch and pour all of your melted Velveeta sauce on top of the whole dish, spreading it around evenly.
- Place the entire casserole dish in the oven and cook together for about 30 minutes, until the top is brown.
- Yummy! Yummy! We like to serve this dish with refried beans and Mexican rice. My husband sometimes even makes guacamole to have with our meal!
For the ultimate chicken enchilada meal, we always turn to Velveeta. Not only does this make great enchiladas, but also queso dip, chili dip, nachos, and tons more delicious dishes.
Feel free to take some shortcuts with this dish. When we want cooked chicken much faster than the 1 hour bake method, we cook our chicken breasts on the stove in a covered pan. It takes more like 10-15 minutes this way but takes a little bit of skill
That's why my husband always does the stove-cooked chicken!
You could always cook a bunch of chicken breasts ahead of time using either method, wrap them up, and store them in the refrigerator for quick meals all week long.
You could always get creative and use hamburger, steak, fajitas, or pork as well. Many of my friends have asked me for my recipe (which I just made up) and add their own yummy ingredients, like mushrooms, green peppers, green chilies, jalapenos, etc.
Just like all of my recipes, I encourage you to get creative and make this dish your own! Enjoy!
|Serving size: 1 enchilada|
|Calories from Fat||135|
|% Daily Value *|
|Fat 15 g||23%|
|Saturated fat 7 g||35%|
|Carbohydrates 22 g||7%|
|Sugar 5 g|
|Fiber 2 g||8%|
|Protein 23 g||46%|
|Cholesterol 75 mg||25%|
|Sodium 750 mg||31%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
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© 2013 Victoria Van Ness