Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- In a large bowl, combine the shredded chicken, diced green chiles, sour cream, salsa, chili powder, and cumin. Mix well.
- Warm the corn tortillas slightly to make them pliable. You can do this in a dry skillet or microwave.
- Spoon about 1/4 cup of the chicken mixture into the center of each tortilla. Roll them up and place them seam-side down in the prepared baking dish.
- To make the queso sauce, melt the butter in a saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Gradually whisk in the evaporated milk until smooth. Bring to a simmer, then reduce heat to low.
- Add the cubed processed cheese, stirring until melted and the sauce is smooth and creamy. Stir in the chopped cilantro, if using.
- Pour the queso sauce evenly over the rolled enchiladas in the baking dish.
- Bake for 20-25 minutes, or until the sauce is bubbly and heated through.
- Let stand for a few minutes before serving. Garnish with extra cilantro if desired.
Notes
You can add shredded cheese on top of the enchiladas before baking for an extra cheesy finish. Serve with your favorite toppings like avocado, sour cream, or pico de gallo.