Ingredients:

  • 3 cups shredded chicken breast (450g)
  • 2 cups Monterey Jack cheese, shredded and divided (225g)
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 0.5 tsp cumin
  • 1 cup full-fat sour cream (240g)
  • 10.5 oz cream of chicken soup (298g)
  • 4 oz diced green chiles, undrained (113g)
  • 0.25 cup chicken broth (60ml)
  • 2 tbsp fresh cilantro, finely chopped
  • 12 6-inch corn tortillas

Instructions:

  1. Heat the oven. Set your temperature to 175°C (350°F) and lightly grease your baking dish.
  2. Toss the 450g shredded chicken with onion powder, garlic powder, cumin, and 1 cup of the cheese. Note: Adding cheese inside the roll ensures a gooey center.
  3. Combine the sour cream, cream of chicken soup, green chiles (with their liquid), and chicken broth in a bowl.
  4. Soften the tortillas. Wrap the tortillas in a damp paper towel and microwave for 45 seconds until supple and steaming.
  5. Coat the bottom. Spread about 0.5 cup of the sauce across the bottom of the baking dish. Note: This prevents the tortillas from sticking.
  6. Fill and roll. Place 2-3 tablespoons of the chicken mixture in each tortilla, roll tightly, and place seam side down in the dish.
  7. Smother with sauce. Pour the remaining green chile sauce over the rolls, ensuring the edges are completely covered.
  8. Add the topping. Sprinkle the remaining 1 cup of Monterey Jack cheese over the top.
  9. Bake the dish. Place in the oven for 25 minutes until the cheese is bubbly and golden.
  10. Garnish and rest. Let the dish sit for 5 minutes before topping with fresh cilantro and serving.