Cheesy Chicken Enchiladas

🥘 Ingredients

• flour tortillas
  4 unit
• green salsa
  1 c
• hot sauce
  1 tsp
• mexican cheese blend
  1 c
• oven-ready aluminum trays
  1 unit
• sour cream
  2 tbsp
• sous vide chopped chicken
  12 oz
• southwest spice blend
  1 tsp

🍳 Cookware

• large bowl

1. 

   1

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

   2

   Place sous vide chopped chicken in a large bowl ; using two forks, shred into smaller pieces. Add southwest spice blend and half the green salsa ; stir to combine.

   sous vide chopped chicken: 12 oz, southwest spice blend: 1 tsp, green salsa: 1 c
3. 

   3

   Place a small amount of filling on one half of each flour tortillas . Roll up tortillas, starting with filled sides, to create enchiladas. Arrange, seam sides down, in oven-ready aluminum trays . Top with remaining green salsa and sprinkle evenly with mexican cheese blend .

   flour tortillas: 4 unit, oven-ready aluminum trays: 1 unit, mexican cheese blend: 1 c
4. 

   4

   Bake enchiladas on middle rack until chicken is warmed through and cheese is melted and browned ⏱️ 25 minutes .
5. 5

   Drizzle enchiladas with sour cream and as much hot sauce as you like. Divide between plates and serve.

   sour cream: 2 tbsp, hot sauce: 1 tsp