Ingredients:

  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups chicken broth
  • 1 can (4 oz) diced green chiles
  • 4 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 3 cups shredded rotisserie chicken
  • 1 cup Monterey Jack cheese, shredded
  • 2 oz cream cheese, softened
  • 1/4 cup sour cream
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 12 corn tortillas
  • 1 1/2 cups Monterey Jack or Pepper Jack cheese, shredded
  • 2 tbsp vegetable oil
  • Fresh cilantro for garnish

Instructions:

  1. In a large mixing bowl, combine the shredded chicken, 1 cup of shredded cheese, 2 oz of softened cream cheese, 1/4 cup sour cream, cumin, and smoked paprika. Stir until the chicken is evenly coated and the mixture is cohesive.
  2. Melt butter in a saucepan over medium heat. Whisk in the flour for 1 minute to create a roux. Slowly pour in chicken broth, whisking constantly to prevent lumps.
  3. Stir the diced green chiles, 4 oz cream cheese, and 1/2 cup sour cream into the sauce. Simmer for 3-5 minutes until the sauce is thick and glossy. Stir in garlic powder and salt.
  4. Lightly fry each corn tortilla in vegetable oil for 5 seconds per side until pliable.
  5. Spread a thin layer of the creamy green chile sauce on the bottom of a 9x13 inch baking dish.
  6. Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the baking dish.
  7. Pour the remaining creamy green chile sauce over the top and sprinkle with the remaining 1 1/2 cups of shredded cheese.
  8. Bake at 350°F (175°C) for 20 minutes until the cheese is bubbling and mahogany-colored. Garnish with fresh cilantro.