Cheesy Chicken Enchiladas

🥘 Ingredients

• Mexican cheese blend
  1 c
• flour tortillas
  12 tortilla
• hot sauce
  2 tsp
• oven-ready aluminum trays
  2 tray
• sour cream
  3 tbsp

🍳 Cookware

• large bowl

1. 

   1

   Adjust rack to middle position and preheat oven to 425 degrees. Place chicken in a large bowl ; using two forks (or your hands!), shred into smaller pieces. Add Southwest Spice Blend and half the green salsa (you'll use the rest in the next step); stir to combine.
2. 

   2

   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 the oven-ready aluminum trays . Top with remaining green salsa and sprinkle evenly with Mexican cheese blend . (For 4 servings, evenly divide ingredients between two trays.)

   flour tortillas: 12 tortilla, oven-ready aluminum trays: 2 tray, Mexican cheese blend: 1 c
3. 

   3

   Bake enchiladas on middle rack until chicken is warmed through and cheese is melted and browned, ⏱️ 25 minutes to ⏱️ 30 minutes . (For 4 servings, bake two trays side by side on middle rack.)
4. 

   4

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

   sour cream: 3 tbsp, hot sauce: 2 tsp