Equipment Needed
- 9×13 inch baking dish
- Medium mixing bowl
- Skillet (if cooking chicken fresh)
- Spoon or spatula
- Measuring cups
Step-by-Step Instructions
My process starts with the filling, which comes together in minutes. In my medium bowl, I combine the shredded chicken, taco seasoning, half of the shredded Monterey Jack cheese (about ½ cup), sour cream, drained green chiles, and chopped cilantro. I mix it all with my hands or a spoon until every bit of chicken is coated in the creamy, seasoned mixture. The smell of the taco seasoning mingling with the fresh cilantro is already making me hungry. This filling is moist and flavorful on its own—a lesson I learned after a dry, bland first attempt.
Now, I get my assembly line ready. I preheat my oven to 375°F (190°C) and spread a thin, even layer of queso (about ½ cup) on the bottom of my baking dish. This prevents the tortillas from sticking and creates a delicious, saucy base. I warm my tortillas slightly to make them pliable; I stack them on a plate, cover them with a damp paper towel, and microwave for 30 seconds. A cold tortilla will crack when you roll it.
Layering is simple and satisfying. I place a warmed tortilla on a clean surface and spoon about ¾ cup of the chicken filling down the center. I roll it up tightly and place it seam-side down in the baking dish. I repeat with the remaining tortillas and filling, packing them snugly side-by-side in the dish. I’ve found that five burrito-sized tortillas fit perfectly in a standard 9×13 dish.(See the next page below to continue…)