Ingredients:

  • 2 cups (300g) shredded cooked chicken breast
  • 1 cup (115g) shredded Monterey Jack cheese
  • 1/4 cup (60ml) sour cream
  • 1 tsp (5g) ground cumin
  • 1/2 tsp (3g) salt
  • 1/2 cup (115g) unsalted butter
  • 1/2 cup (65g) all-purpose flour
  • 2 cups (480ml) chicken broth
  • 1 cup (240g) sour cream
  • 1 tsp (5g) garlic powder
  • 1/2 tsp (3g) onion powder
  • 8 to 10 soft corn tortillas
  • 1 1/2 cups (170g) shredded sharp cheddar cheese
  • Fresh cilantro for garnish

Instructions:

  1. In a large bowl, combine the shredded chicken, Monterey Jack cheese, sour cream, cumin, and salt. Stir until the chicken is evenly coated.
  2. Melt the butter in a skillet over medium heat. Whisk in the flour and cook for 1-2 minutes until the mixture smells nutty but hasn't browned.
  3. Slowly pour in the chicken broth, whisking constantly to eliminate lumps. Once thickened, stir in the sour cream, garlic powder, and onion powder. Remove from heat once smooth.
  4. Warm the corn tortillas in the microwave for 30 seconds to make them pliable.
  5. Spoon a generous portion of the chicken filling into each tortilla, roll tightly, and place seam-side down in a 9x13 inch baking dish.
  6. Pour the creamy white sauce evenly over the rolled tortillas and top with shredded cheddar cheese.
  7. Bake at 350°F (175°C) for 20-25 minutes, or until the cheese is bubbly and the edges are mahogany-colored. Garnish with fresh cilantro before serving.