Ingredients:

  • 3 cups shredded chicken breast
  • 2 cups Monterey Jack cheese, shredded
  • 8 large flour tortillas
  • 0.5 tsp cumin
  • 0.5 tsp onion powder
  • 3 tbsp salted butter
  • 3 tbsp all-purpose flour
  • 2 cups chicken broth
  • 1 cup full-fat sour cream
  • 4 oz diced green chilis
  • 0.25 tsp salt

Instructions:

  1. In a large bowl, toss the shredded chicken with 1 cup of Monterey Jack cheese, cumin, and onion powder until seasonings are evenly distributed.
  2. Place a generous portion of the chicken mixture into each flour tortilla. Roll tightly and place seam-side down in a greased 9x13 inch baking dish.
  3. Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute without browning.
  4. Slowly pour in the chicken broth, whisking constantly until the mixture thickens and bubbles.
  5. Remove from heat and stir in the sour cream and green chilis until the sauce is smooth and velvety.
  6. Pour the sauce evenly over the assembled tortillas and top with the remaining 1 cup of Monterey Jack cheese.
  7. Bake for 20 minutes until the cheese is melted and the sauce is bubbling and golden.