Queso Chicken Enchiladas

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
2. In a mixing bowl, combine the shredded chicken, half of the queso, diced tomatoes with green chiles, and a handful of shredded cheese. Season with salt and pepper to taste.
3. Spoon the chicken mixture evenly into each tortilla. Roll tightly and place seam-side down in the prepared baking dish.
4. In a small saucepan over low heat, warm the remaining queso with the sour cream until smooth and creamy.
5. Pour the queso sauce evenly over the enchiladas. Sprinkle with additional shredded cheese on top.
6. Bake uncovered for 20 to 25 minutes, until hot and bubbly with light golden spots on top.
7. Garnish with chopped cilantro and serve warm.

Variations :

• Add sautéed onions or bell peppers to the filling for extra texture.
• Use pepper jack cheese for more heat.
• Substitute corn tortillas for a more traditional flavor.

Tips :

• Lightly warm tortillas before rolling to prevent cracking.
• Do not overfill to keep enchiladas neatly rolled.
• Finish with a squeeze of fresh lime and sliced jalapeños for a bright, zesty kick.