Ingredients:

  • 4 cups (550g) shredded rotisserie chicken, skin removed
  • 2 cups (225g) Monterey Jack cheese, freshly shredded
  • 2 cans (4oz each) diced green chiles
  • 1 tsp ground cumin
  • 0.5 tsp onion powder
  • 0.5 tsp garlic powder
  • 3 tbsp (42g) unsalted butter
  • 3 tbsp (24g) all-purpose flour
  • 2 cups (475ml) low-sodium chicken broth
  • 1 cup (230g) full-fat sour cream
  • 12 soft taco size (6-inch) flour tortillas

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  2. In a large mixing bowl, combine the shredded chicken, 1 cup of the Monterey Jack cheese, one can of diced green chiles, cumin, onion powder, and garlic powder. Mix thoroughly.
  3. In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute without browning.
  4. Gradually whisk in the chicken broth. Continue whisking until the sauce thickens and bubbles. Remove from heat.
  5. Fold in the sour cream and the second can of green chiles until smooth. Do not boil once sour cream is added.
  6. Place 2-3 tablespoons of the chicken mixture into each flour tortilla, roll tightly, and place seam-side down in the prepared baking dish.
  7. Pour the white sauce evenly over the rolled tortillas and sprinkle with the remaining 1 cup of Monterey Jack cheese.
  8. Bake for 20-25 minutes until the cheese is melted and the sauce is bubbling.