Description
A comforting casserole combining creamy sauce, tender chicken, and warm tortillas, perfect for family gatherings.
Ingredients
- ¼ cup butter
- ¼ cup flour
- 3 cups chicken broth
- 4 ounces can diced green chilies
- 1 cup sour cream
- ½ cup shredded Monterey Jack cheese
- 2 cups cooked chicken breasts, shredded
- 6 ounces cream cheese, softened
- 1 teaspoon cumin
- 1½ cups shredded Monterey Jack cheese
- 10 tortillas (8-inch)
- 2 cups Monterey Jack cheese
- Chopped cilantro for garnish
Instructions
- Start by melting the butter in a saucepan over medium heat.
- Add the flour to create a roux, stirring for about one minute until it thickens.
- Gradually pour in the chicken broth while whisking to prevent lumps.
- Once the mixture thickens, add the diced green chilies, sour cream, and cumin. Stir until everything blends well.
- In a separate bowl, mix shredded chicken with softened cream cheese and ½ cup of shredded Monterey Jack cheese.
- Spread a bit of sauce in a prepared baking dish, then fill each tortilla with the chicken mixture.
- Roll the tortillas, placing them seam-side down in the dish. Pour the remaining sauce over the rolled tortillas.
- Top with the remaining Monterey Jack cheese.
- Bake in the oven for around 25–30 minutes until hot and bubbly.
Notes
Warm tortillas before rolling to prevent cracking. Experiment with toppings for added flavor.
