Prep & Bake Cheesy Chicken Enchiladas

🥘 Ingredients

• aluminum foil
  1 sheet
• flour tortilla
  8 pieces
• green salsa
  ½ cup
• hot sauce
  1 tbsp
• mexican cheese blend
  1 c
• nonstick cooking spray
  1 spray
• oven-ready tray
  1 unit
• sour cream
  2 tbsp
• sous vide chopped chicken
  1 package
• southwest spice blend
  1 tbsp

🍳 Cookware

• large bowl

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees.
2. 

   2

   In a large bowl , combine sous vide chopped chicken , green salsa , half of mexican cheese blend , and southwest spice blend until well coated.

   sous vide chopped chicken: 1 package, green salsa: ½ cup, mexican cheese blend: 1 c, southwest spice blend: 1 tbsp
3. 

   3

   Place a small amount of filling on one half of each flour tortilla . Roll up tortillas, starting with filled sides, to create enchiladas. Arrange, seam sides down, in oven-ready tray .

   flour tortilla: 8 pieces, oven-ready tray: 1 unit
4. 

   4

   Coat one side of aluminum foil with nonstick cooking spray . Cover tray tightly with foil, coated side down. Bake until cheese is melted and edges are golden ⏱️ 25 minutes .

   aluminum foil: 1 sheet, nonstick cooking spray: 1 spray
5. 5

   Carefully remove foil (watch out for steam!). Drizzle enchiladas with sour cream and as much hot sauce as you like. Sprinkle with remaining Mexican cheese blend. Serve immediately.

   sour cream: 2 tbsp, hot sauce: 1 tbsp