Description
A comforting dish featuring tender shredded chicken and a luscious white sauce, perfect for family dinners and entertaining.
Ingredients
- ¼ cup butter
- ¼ cup flour
- 3 cups chicken broth
- 4 ounces diced green chilies (canned)
- 1 cup sour cream
- ½ cup shredded Monterey Jack cheese
- 2 cups cooked and shredded chicken breasts
- 6 ounces cream cheese (softened)
- 1 teaspoon cumin
- 1½ cups shredded Monterey Jack cheese
- 10 (8-inch) tortillas
- 2 cups Monterey Jack cheese (for topping)
- Chopped cilantro (for garnish)
Instructions
- In a saucepan over medium heat, melt the butter.
- Stir in the flour and cook for about a minute until bubbly.
- Gradually whisk in the chicken broth, continuing until the mixture thickens.
- Stir in diced green chilies, sour cream, and ½ cup shredded Monterey Jack cheese. Adjust seasoning with cumin.
- In a mixing bowl, combine the shredded chicken and softened cream cheese.
- Add half of the prepared white sauce to the mixture and mix well.
- Preheat your oven to 350°F (175°C).
- Spread a bit of white sauce on the bottom of a greased 9×13-inch baking dish.
- Fill each tortilla with the chicken filling, roll up, and place seam-side down in the dish.
- Top with the remaining white sauce and sprinkle generously with Monterey Jack cheese.
- Bake for 25-30 minutes until bubbly and golden.
Notes
You can substitute rotisserie chicken for quicker prep, or use a dairy-free cream cheese alternative if you have dietary restrictions.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican