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Oklahoma Today Cookbook
Every day in November, we'll post a new recipe from our staff, our readers, and the recipe contest in our November/December 2013 issue.
November 26, 2013
From Oklahoma Today production manager Colleen McIntyre
18-24 oz. chicken breast, pre-cooked and chopped
1 small jar chopped green chilies, drained
1/2 cup chopped onion
1 jar chili con queso
3 Tbsp. extra virgin olive oil
2 cups shredded cheddar cheese, preferably sharp or extra sharp
1 20-pack corn tortillas
Preheat oven to 350 degrees. Once it reaches 350, turn the heat down to 325. Heat oil in a large skillet. Once crackling, add onion. Stir and cook for a few minutes until the onion just starts to brown. Add chilies. Continue to stir and cook for a few minutes. Add chicken. Stir and cook for a few minutes. Remove from heat. Add queso and stir until mixed well. Add remaining seasonings to taste. Spray a 9x13-inch pan with cooking spray. In a corn tortilla add a pinch of shredded cheese. Add about 1 tsp. of mix. Roll up and place in pan. Continue until pan is full (you'll probably use all 20 tortillas). Cover enchiladas with remaining cheese/chicken mix. Cover with remaining cheese. Bake for 20-30 minutes or until cheese is melted.