Ingredients
– 2 cups shredded cooked chicken (rotisserie chicken works great!)
– 1 can (10 oz) diced tomatoes with green chilies
– 1 cup queso cheese dip
– 8 tortillas (flour or corn, whichever you prefer)
– 1 cup shredded cheese (Cheddar or Monterey Jack)
– 1/2 cup sour cream
– 1 teaspoon garlic powder
– 1 teaspoon cumin
– 1 tablespoon olive oil
– Fresh cilantro for garnish (optional)
Equipment Needed
– Baking dish (9×13 inches)
– Mixing bowls
– Measuring cups and spoons
– Spatula
– Whisk (for mixing)
– Can opener
Step-by-Step Instructions
To get started on my Easy Queso Chicken Enchiladas, I preheat my oven to 375°F (190°C). While the oven warms up, I grab a large mixing bowl and combine the shredded chicken, diced tomatoes with their juices, half of the queso cheese dip, garlic powder, and cumin. This mixture is a delight to stir together—just imagine an inviting aroma wafting through the kitchen! I then warm the tortillas in a non-stick skillet for a few seconds on each side to make them pliable. Once ready, I take a generous scoop of the chicken mixture and place it in the center of each tortilla, rolling them up snugly but gently. (See the next page below to continue steps…)