Ingredients:

  • 3 cups (450g) shredded rotisserie chicken
  • 8 oz (225g) cream cheese, softened
  • 1 cup (240ml) sour cream, divided
  • 1 cup (115g) shredded Monterey Jack cheese
  • 4 oz (115g) diced green chiles, drained
  • 1/2 tsp (2.5g) garlic powder
  • 3 tbsp (42g) unsalted butter
  • 3 tbsp (25g) all-purpose flour
  • 2 cups (480ml) chicken broth, low sodium
  • 1/2 tsp (2.5g) ground cumin
  • 1/4 tsp (1.5g) salt
  • 8 to 10 corn tortillas
  • 1 1/2 cups (170g) shredded Mexican blend cheese

Instructions:

  1. In a large mixing bowl, combine the softened cream cheese, sour cream, shredded Monterey Jack, green chiles, and garlic powder. Fold in the shredded rotisserie chicken until everything is evenly coated.
  2. Melt the butter over medium heat in a saucepan. Whisk in the flour and cook for 1–2 minutes until it smells slightly nutty. Slowly pour in the chicken broth while whisking constantly to prevent lumps.
  3. Simmer the sauce for 3–5 minutes until it thickens enough to coat the back of a spoon. Remove from heat and stir in the sour cream and cumin until the sauce is a smooth, ivory color.
  4. Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
  5. Warm tortillas for 15 seconds in the microwave to prevent tearing. Fill each tortilla with a generous scoop of the chicken mixture, roll tightly, and place seam-side down in the dish.
  6. Pour the white sauce evenly over the top, ensuring the edges of the tortillas are covered to prevent drying out. Top with shredded Mexican blend cheese.
  7. Bake for 20 minutes or until the cheese is bubbly and melted.