Ingredients:

  • 3 cups shredded rotisserie chicken (450g)
  • 1 cup shredded Monterey Jack cheese (115g), divided
  • 2 cans (4 oz each) diced green chiles (226g), divided
  • 1 tsp ground cumin
  • 0.5 tsp garlic powder
  • 8 large flour tortillas
  • 3 tbsp unsalted butter (42g)
  • 3 tbsp all-purpose flour (24g)
  • 2 cups low-sodium chicken broth (475ml)
  • 1 cup full-fat sour cream (230g)
  • 4 oz softened cream cheese (115g)

Instructions:

  1. Preheat your oven to 350°F (180°C) and lightly grease a 9x13 inch baking pan. Note: This prevents the bottom tortilla layer from sticking.
  2. In a large bowl, combine the 3 cups shredded chicken, 0.5 cup of Monterey Jack cheese, one can of green chiles, cumin, garlic powder, and salt.
  3. Microwave the 8 tortillas for 30 seconds between damp paper towels until they are soft and very pliable.
  4. Place a generous scoop of the chicken mixture in the center of a tortilla, roll tightly, and place seam side down in the pan. Repeat until the pan is tightly packed.
  5. Melt 3 tbsp butter in a skillet over medium heat, then whisk in 3 tbsp flour. Note: Cook for 1-2 minutes until it smells slightly nutty but doesn't brown.
  6. Slowly whisk in the 2 cups chicken broth. Cook until the liquid thickens and coats the back of a spoon.
  7. Remove from heat and whisk in the 1 cup sour cream, 4 oz cream cheese, and the second can of green chiles. Whisk until the sauce is completely smooth and velvety.
  8. Pour the sauce evenly over the assembled tortillas, ensuring the ends are covered to prevent them from drying out.
  9. Sprinkle the remaining 0.5 cup Monterey Jack cheese over the top and bake for 20 minutes until the cheese is golden and the edges are sizzle loud.