Ingredients:

  • 3 cups (450g) shredded cooked chicken breast
  • 2 cups (225g) shredded Monterey Jack cheese
  • 1/2 tsp (2g) ground cumin
  • 1/4 tsp (1g) smoked paprika
  • 12 6-inch flour tortillas
  • 3 tbsp (42g) unsalted butter
  • 3 tbsp (24g) all-purpose flour
  • 2 cups (475ml) low-sodium chicken broth
  • 1 cup (240g) full-fat sour cream
  • 4 oz (113g) canned diced green chiles
  • 1/2 tsp (3g) salt
  • 1/2 tsp (1g) black pepper

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, toss the 450g of shredded chicken with the cumin and smoked paprika. Stir in 100g of the Monterey Jack cheese.
  3. Melt 42g of butter in your saucepan over medium heat. Whisk in 24g of flour and cook for about 2 minutes until the mixture smells slightly nutty.
  4. Gradually pour in the 475ml of chicken broth, whisking constantly to ensure no lumps remain.
  5. Once the broth has thickened, remove the pan from the heat. Stir in the 240g of sour cream and 113g of green chiles. Season with salt and pepper.
  6. Place about 3 tablespoons of the chicken mixture into each of the 12 tortillas. Roll them tightly and place them seam side down in the baking dish.
  7. Pour the sauce evenly over the top of the tortillas, making sure to cover the ends so they don't get crunchy. Sprinkle the remaining Monterey Jack cheese over the top.
  8. Bake for 20 to 25 minutes until the cheese is bubbling and slightly golden.