Ingredients:

  • 3 cups cooked shredded chicken breast
  • 4 oz softened cream cheese
  • 1/2 cup plain Greek yogurt
  • 1 can (4 oz) diced green chiles
  • 1 cup shredded Monterey Jack cheese
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup 2% milk
  • 1/2 tsp ground cumin
  • 1/4 tsp white pepper
  • 9 medium flour tortillas
  • 1.5 cups shredded Mexican blend cheese
  • fresh cilantro for garnish
  • sliced scallions for garnish

Instructions:

  1. In a large mixing bowl, combine the shredded chicken breast, softened cream cheese, Greek yogurt, diced green chiles, and 1 cup of Monterey Jack cheese. Stir in the garlic powder and salt until the mixture is cohesive.
  2. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute until the mixture smells nutty.
  3. Slowly pour in the chicken broth and milk, whisking constantly to eliminate lumps. Simmer until the sauce thickens to a coating consistency.
  4. Stir the ground cumin and white pepper into the thickened sauce.
  5. Preheat the oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
  6. Warm the tortillas slightly to make them pliable. Spoon a generous portion of the chicken filling into each tortilla, roll tightly, and place in the baking dish.
  7. Pour the creamy white sauce evenly over the rolled tortillas and top with the shredded Mexican blend cheese.
  8. Bake for 25 minutes, or until the cheese is melted and bubbling.
  9. Garnish with fresh cilantro and sliced scallions before serving.