Queso Chicken Enchiladas with Melted Cheese and Tender Chicken

Ingredients

• 3 cups (about 420 g) cooked shredded chicken
• 1 can (10 oz / 283 g) diced tomatoes with green chiles, very well drained
• 1/2 cup (55 g) finely diced white onion
• 1 can (4 oz / 113 g) diced green chiles, drained
• 1/3 cup (80 g) sour cream
• 1 tablespoon taco seasoning
• 1 cup (115 g) shredded Monterey Jack cheese
• 8 large flour tortillas, 8 inch size
• 1 jar (15-16 oz / 425-454 g) queso blanco or prepared queso cheese sauce
• 2-4 tablespoons milk or chicken broth, as needed
• 1 cup (115 g) shredded Mexican cheese blend or Monterey Jack
• 1 tablespoon neutral oil or cooking spray, for the baking dish
• 2 tablespoons chopped fresh cilantro
• 1 jalapeno, thinly sliced, optional
• Lime wedges, optional