Ingredients
5 burrito-size flour tortillas
2 1/2 cups shredded chicken
1/2 packet taco seasoning
1 cup sour cream
1 cup shredded cheddar cheese
2 tablespoons chopped green chilies
10 ounces diced tomatoes with green chilies, undrained
1 pound queso blanco Velveeta, cubed
Steps
In a large mixing bowl, combine the shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Stir until everything is well mixed, then set the bowl aside.
In a saucepan over medium-high heat, add the cubed Velveeta and the undrained can of diced tomatoes with green chilies. Stir occasionally until the cheese is completely melted and smooth.
Lay the tortillas out on a flat surface. Spoon about 1/2 to 3/4 cup of the chicken mixture into the center of each tortilla, then spread it slightly and roll it up to form a burrito. Repeat until all the tortillas are filled.
Arrange the burritos side by side in a 9×13 casserole dish.
Pour the warm queso evenly over the top of the burritos.
Bake at 350°F for 20–25 minutes, until everything is heated through and bubbly. Serve hot and enjoy!
Tips
- You can use rotisserie chicken or canned chicken to save time.
- If you are using corn tortillas, warm them in the microwave for 20-30 seconds before rolling to prevent breaking.
Required Tools
- 9×13 casserole dish
- Saucepan
- Large mixing bowl