Ingredients:

  • 3 cups shredded chicken
  • 2 cups Monterey Jack cheese, grated from a block
  • 4 oz cream cheese, softened
  • 0.5 tsp cumin
  • 8 large flour tortillas
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 4 oz diced green chiles (including liquid)
  • 0.25 tsp salt
  • 0.25 tsp black pepper

Instructions:

  1. In a large mixing bowl, combine the shredded chicken, softened cream cheese, cumin, and 1 cup of the Monterey Jack cheese. Mix until the chicken is thoroughly and evenly coated.
  2. Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly stream in the chicken broth while whisking constantly until thickened. Remove from heat and fold in the sour cream and green chiles (including the liquid from the can).
  3. Place a generous portion of the chicken mixture into each tortilla. Roll tightly and place seam-side down in a greased 9x13 inch baking dish. Pour the white sauce evenly over the top, ensuring edges are covered.
  4. Sprinkle the remaining 1 cup of Monterey Jack cheese over the sauce. Bake at 350°F (175°C) for 20 minutes. Optionally broil on high for the last 2 minutes until the cheese is golden and bubbling.