Description
This indulgent dish features tender shredded chicken wrapped in soft flour tortillas, smothered in a rich, creamy cheese sauce made with cheddar and Monterey Jack. Topped with fresh cilantro, it’s a comforting meal that’s perfect for any occasion.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 4 large flour tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Season chicken breasts with garlic powder, cumin, chili powder, salt, and pepper. Cook chicken for 6-7 minutes per side until fully cooked. Remove from skillet and shred the chicken.
- In a saucepan, combine cheddar cheese, Monterey Jack cheese, and sour cream. Cook over low heat until cheeses are melted and sauce is smooth.
- Place a spoonful of cheese sauce in the center of each tortilla. Top with shredded chicken and fold tortilla to enclose the filling.
- Place filled tortillas in a baking dish and pour remaining cheese sauce over the top. Bake for 15-20 minutes until cheese is bubbly and tortillas are golden brown.
- Garnish with fresh cilantro before serving.
Notes
- You can add extra vegetables like sautéed onions, peppers, or spinach for added flavor and texture.
- For a spicier kick, add a few dashes of hot sauce or jalapeños to the filling or sauce.
- If you’re short on time, you can skip the oven baking and simply heat the filled tortillas with cheese sauce in a skillet.
- Prep Time: 15 minutes
- Cook Time: 25 minutes