Ingredients :
- 2 cups shredded Monterey Jack cheddar cheese
- 8 flour tortillas (soft shell)
- 3 tablespoons butter
- 1 cup sour cream
- 1 can (4 oz) diced green chiles
- 2 cups shredded chicken (about 1 big chicken breast)
- 3 tablespoons flour
- 2 cups chicken broth
- salt and pepper
Method :
- Preheat 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 x 13 baking dish.
- In a saucepan, melt the butter and add in the 3 tablespoons of flour. Mix and cook for about 1 minute
- Add in the two 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 to 8 minutes
- Mix in the sour cream, salt and pepper, and the can of chili to the pan
- Pour the creamy sauce over the rolled up tortillas evenly
- Add one cup of the cheddar cheese over the top
- Bake for 20 to 25 minutes or until the cheese is golden brown
- Add salsa or cilantro and you"re ready to eat
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