Queso Chicken Enchiladas with Melted Cheese and Tender Chicken (Print version)

Tender shredded chicken rolled in tortillas, covered with creamy queso, and baked until the cheese is hot and bubbly.

# Ingredients:

For the filling

01 - 3 cups (about 420 g) cooked shredded chicken
02 - 1 can (10 oz / 283 g) diced tomatoes with green chiles, very well drained
03 - 1/2 cup (55 g) finely diced white onion
04 - 1 can (4 oz / 113 g) diced green chiles, drained
05 - 1/3 cup (80 g) sour cream
06 - 1 tablespoon taco seasoning
07 - 1 cup (115 g) shredded Monterey Jack cheese

For assembly

08 - 8 large flour tortillas, 8 inch size
09 - 1 jar (15-16 oz / 425-454 g) queso blanco or prepared queso cheese sauce
10 - 2-4 tablespoons milk or chicken broth, as needed
11 - 1 cup (115 g) shredded Mexican cheese blend or Monterey Jack
12 - 1 tablespoon neutral oil or cooking spray, for the baking dish

For serving

13 - 2 tablespoons chopped fresh cilantro
14 - 1 jalapeno, thinly sliced, optional
15 - Lime wedges, optional

# Instructions:

01 - Set the oven to 375 F. Lightly grease a 9x13 inch baking dish with oil or cooking spray.
02 - In a large bowl, combine the shredded chicken, drained tomatoes with green chiles, onion, green chiles, sour cream, taco seasoning, and 1 cup Monterey Jack. Stir until the chicken is evenly coated.
03 - Warm the tortillas in a dry skillet for a few seconds per side, or wrap them in a damp paper towel and microwave for 30 seconds. They should feel flexible before rolling.
04 - Divide the chicken filling among the tortillas. Roll each one snugly and place seam side down in the prepared baking dish.
05 - Warm the queso in a small saucepan over low heat. Stir in 2 tablespoons milk or broth, adding more only if needed, until the sauce pours slowly.
06 - Pour the warm queso over the rolled tortillas and spread it to cover the edges. Sprinkle with the remaining shredded cheese and bake for 22-27 minutes, until bubbling and melted.
07 - Let the enchiladas rest for 5 minutes. Top with cilantro, jalapeno slices, and lime wedges if using, then serve hot.

# Good to know:

01 - Use cooked chicken that is moist and easy to shred.
02 - Drain canned tomatoes and chiles well to prevent a watery filling.
03 - Best served hot after a short rest.

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