Ingredients:

  • 3 cups (450g) cooked chicken breast, shredded
  • 2.5 cups (285g) Monterey Jack cheese, shredded and divided
  • 1.5 cups (360g) full-fat sour cream, divided
  • 1 tsp (2g) ground cumin
  • 1/2 tsp (1g) onion powder
  • 1/4 tsp (0.5g) fine sea salt
  • 2 tbsp (28g) unsalted butter
  • 2 tbsp (16g) all-purpose flour
  • 2 cups (475ml) low-sodium chicken broth
  • 4 oz (113g) canned diced mild green chiles
  • 12 corn tortillas

Instructions:

  1. Mix 3 cups shredded chicken with 1 cup Monterey Jack cheese, 1/2 cup sour cream, cumin, onion powder, and salt.
  2. Melt 2 tbsp butter in a saucepan over medium heat.
  3. Add 2 tbsp flour to the butter and whisk for 1 minute until it smells slightly nutty and begins to foam.
  4. Gradually pour in 2 cups chicken broth, whisking constantly until the liquid thickens and coats the back of a spoon.
  5. Stir in the diced green chiles and the remaining 1 cup of sour cream. Remove from heat immediately after adding sour cream to prevent the dairy from breaking.
  6. Heat each corn tortilla in a dry skillet for 15 seconds per side until they are soft and smelling like toasted corn.
  7. Place 2 tablespoons of filling in each tortilla, roll tightly, and place seam side down in a greased 9x13 dish.
  8. Pour the warm white sauce over the top of the rolled tortillas.
  9. Sprinkle the remaining 1.5 cups of Monterey Jack cheese over the sauce.
  10. Bake at 350°F for 25 minutes until the cheese is bubbling and slightly golden around the edges.