Yield: 4 people
Materials
- 2 cups shredded Monterey Jack cheddar cheese
- 8 flour tortillas soft shells
- 3 tablespoons butter
- 1 cup sour cream
- 1 4 oz can of diced green chiles
- 2 cups shredded chicken about 1 big chicken breast
- 3 tablespoons flour
- 2 cups of chicken broth
- Salt and pepper
Instructions
- Preheat the oven to 425 degrees.
- Cook/shred your chicken breast and mix it with 1 cup of shredded cheese.
- Lay 8 tortillas out and fill each one with the chicken mixture making sure they are all even. Roll them up tightly and put them in a greased 9×13 baking dish.
- In a saucepan, melt the butter and add in the 3 tbsp of flour. Mix and cook for about one minute.
- Add in the 2 cups of chicken broth, whisking until it’s a smooth consistency. Whisk over medium heat until it is thick and creamy (usually takes about 5-8 minutes).
- Mix in the sour cream, salt/pepper, and the can of chilies to the pan.
- Pour the creamy sauce over the rolled up tortillas evenly.
- Add 1 cup of the cheddar cheese over the top.
- Bake for 20-25 minutes or until the cheese is golden brown. Add salsa or cilantro and you’re ready to eat!
