Pollo Con Queso En Tortilla

Pollo Con Queso En Tortilla wraps a creamy chicken and Monterey Jack filling inside homemade flour tortillas. The filling is rich and saucy, built on cream of chicken soup, sour cream, green chilies, and plenty of melted cheese.

This recipe includes a from-scratch tortilla dough made with shortening, flour, and baking powder. If you’ve never made your own tortillas, they’re simpler than you’d think: mix, rest, roll, and cook on a hot skillet. The result is softer and more flavorful than anything from a package.

The filling cooks in one pan. Everything fries together until the chicken heats through, the cheese melts into the sauce, and the green chilies soften and release their mild heat. Scoop it into those warm, pliable tortillas and you’ve got a satisfying dinner.

Chef Tips

• Let the tortilla dough rest for at least 15-20 minutes after mixing. This relaxes the gluten and makes rolling much easier.
• Roll tortillas thin. They should be almost translucent in spots for the best texture.
• Use leftover rotisserie chicken to save time. Shred it rather than cutting into cubes for better sauce absorption.
• Warm finished tortillas in a damp towel to keep them soft while you cook the filling.

Variations

• Baked enchilada style: Roll the filling inside tortillas, line them in a baking dish, top with extra cheese and enchilada sauce, and bake until bubbly.
• Spicier: Add diced jalapeños or a few dashes of hot sauce to the filling for more kick.
• Low-carb: Skip the tortillas and serve the cheesy chicken filling over rice or stuffed into bell peppers.