Ingredients:

  • 3 cups shredded cooked chicken breast
  • 4 oz cream cheese, softened
  • 1 cup Monterey Jack cheese, shredded
  • 4 oz diced green chiles (canned)
  • ½ tsp garlic powder
  • ¼ tsp salt
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups low sodium chicken broth
  • 1 cup full-fat sour cream
  • 1 tsp onion powder
  • ½ tsp cumin
  • ¼ tsp salt
  • 8 medium flour tortillas
  • 2 cups Monterey Jack cheese, shredded
  • 2 tbsp vegetable oil

Instructions:

  1. In a large bowl, combine the shredded chicken, softened cream cheese, 1 cup of Monterey Jack, green chiles, garlic powder, and salt; mix until the cream cheese is fully integrated.
  2. Melt butter in a saucepan over medium heat, whisk in flour, and cook for 1-2 minutes until the mixture smells nutty.
  3. Slowly pour in chicken broth, whisking constantly to eliminate lumps, and simmer until the sauce thickens.
  4. Remove the sauce from heat and stir in sour cream, onion powder, cumin, and salt until smooth.
  5. Heat vegetable oil in a skillet over medium-high heat and flash-warm each tortilla for 3–5 seconds per side to create a fat barrier.
  6. Spread ¼ cup of the white sauce on the bottom of a 9x13 inch baking dish.
  7. Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the baking dish.
  8. Pour the remaining white sauce evenly over the tortillas and top with 2 cups of shredded cheese.
  9. Bake at 350°F (175°C) for 20 minutes, or until the cheese is melted and the edges are bubbling.