Leslie made a double batch of her Texas queso specifically to go with this recipe, substituting it in place of the shredded cheese and enchilada sauce. Having had it with the queso I don't see how anything else could compare.
Add to a large pot over medium heat:
Cook until browned and half done, about seven minutes. Sprinkle with:
Turn and cook until done, about seven minutes. Cool and shred. Add to drippings in pot:
Cook until tender, above five minutes. Add:
Stir to combine. Cook one minute. Add:
Stir to combine. Dust with:
Wrap in damp paper towels:
Cook in the microwave until steamed and pliable, about thirty seconds. Preheat oven 350. Coat the bottom of a thirteen-by-nine baking dish with:
Wrap 25 cup portions of the chicken mixture in each tortilla. Coat the enchiladas in sauce and place seam side down in the baking dish. Top with:
Cook until cheese melts, about ten minutes. Garnish with choice of chopped cilantro, scallion, sour cream and tomato.
Recipe adapted from Food Network