Tortillas encasing tender chicken with a rich, creamy cheese sauce

Components:

Regarding the chicken:

1. Two pounds of skinless, boneless chicken breasts (or thighs for more bite)
2. One tablespoon of olive oil
3. One teaspoon of powdered garlic
4. One teaspoon of powdered onion
5. One teaspoon of cumin powder
6. To taste, add salt and pepper.
7. Half a teaspoon of optional chili powder (for a little kick of heat)

Regarding the cheese sauce:

1. Two teaspoons of butter
2. Two teaspoons of flour for all purposes
3. For a thicker sauce, use half-and-half or two cups of whole milk.
4. Two cups of shredded cheddar cheese (for a more nuanced taste, use a Mexican blend)
5. For added creaminess, you can add half a cup of sour cream.
6. One teaspoon of powdered garlic
7. One teaspoon of powdered onion
8. Half a teaspoon of optional paprika for a smokey taste
9. To taste, add salt and pepper.

for assembly.

• Six to eight soft taco-sized flour tortillas are needed
• Fresh cilantro, chopped (optional) for garnish
• Garnish with sliced jalapeños (optional).

Directions:

1.prepare the chicken

Prepare the oven to 375°F (190°C) in order to cook the chicken.
Add salt, pepper, cumin, chili powder (if using), onion powder, garlic powder, and cumin to the chicken breasts.
In a large skillet, heat the olive oil over medium-high heat. The chicken should be cooked through and golden brown after 4–5 minutes on each side (the internal temperature should reach 165°F/74°C). When finished, take the chicken out of the pan and let it rest for five minutes.
Chop the cooked chicken into small pieces or shred it.

2. Prepare the creamy cheese sauce by melting butter over medium heat in the same skillet or in a another medium saucepan.
Add the flour and whisk until it forms a paste and starts to softly brown, about 1 to 2 minutes.
Add the milk gradually while whisking continuously to prevent lumps. Keep cooking and stirring for another three to four minutes or until the sauce thickens.
Turn down the heat to low and mix in the sour cream, paprika (if using), onion and garlic powders, and grated cheese. Keep swirling until the sauce is smooth and the cheese has completely melted.
If necessary, add salt and pepper after tasting the sauce.

3. Put the dish together by spreading a thick layer of shredded chicken down the middle of a tortilla that has been placed on a spotless surface.
Make sure the tortilla is securely wrapped around the meat.
Continue with the remaining chicken and tortillas.

4. Bake the tortillas: Place the rolled tortillas in a 9 x 13-inch baking dish that has been buttered, seam side down.
coat the tortillas with the rich, creamy cheese sauce, being sure to coat each one evenly.
The tortillas should be golden and the cheese sauce should be bubbling after 20 to 25 minutes of baking in a preheated oven.

5. Garnish and serve: Allow it to cool for a few minutes after taking it out of the oven. If preferred, garnish with sliced jalapeños and freshly chopped cilantro.
Serve with a fresh salad, beans, or rice on the side.

Advice:

Use precooked chicken: Rotisserie chicken or leftover cooked chicken can be used for a faster version.
Prepare ahead of time: You may put together the tortillas and drizzle them with the sauce a day ahead of time. When ready to serve, bake after storing in the fridge.
Add some zing: For added spice, mix a little spicy sauce or chopped green chilies into the cheese sauce.
Personalize the filling by adding bell peppers, sautéed onions, or even black beans for texture and taste.

Everyone will enjoy this dish’s ideal balance of tender tortillas, juicy chicken, and a creamy, cheesy sauce. Have fun!