Queso Chicken Enchiladas
Eight flour tortillas with a cooked-chicken, sour-cream, chile, and cheddar filling, baked beneath melted processed-cheese and tomato queso.
Ingredients
Filling and tortillas
- 3 cups cooked shredded chicken Respect its original refrigerated storage limit
- 1 packet taco seasoning 1 ounce
- 1 cup sour cream
- 2 cups shredded cheddar cheese For filling
- 1 can chopped mild green chiles 4 ounces, drained
- 8 8-inch flour tortillas Warm per package before rolling
Queso sauce
- 16 ounces processed melting cheese Cubed
- 1 can diced tomatoes and green chiles 10 ounces, undrained
Dish preparation
- as needed butter or oil for greasing
Instructions
- Heat the oven to 350°F and lightly grease a 9-by-13-inch baking dish. Blend the cooked chicken with sour cream and taco seasoning. Add drained green chiles and the full cheddar quantity.
- Warm eight eight-inch flour tortillas as their package directs. Divide the chicken mixture evenly, roll each tortilla, and set the rolls in the prepared dish with their seams underneath.
- Put the cubed melting cheese in a small saucepan along with tomatoes, chiles, and all their can juices. Warm over medium-low heat, stirring for about 5–8 minutes until smooth. Distribute the finished sauce across every tortilla.
- Cover with foil and bake 20 minutes. Uncover and continue 10–15 minutes or until the middle of the casserole reaches 165°F, allowing longer if assembled cold.
- Rest 5 minutes before serving. Yield eight enchiladas; serve one or two per person with sides as desired.
Notes
Eight 8-inch flour tortillas; eight enchiladas or four large 2-roll meals. Cooked chicken only. Cheddar goes in the filling; processed cheese and undrained tomatoes form the sauce. Timing excludes cooking raw chicken and allows saucepan and oven stages. Center must reach 165°F.