Ingredients:

  • 3 cups shredded rotisserie chicken
  • 4 oz softened cream cheese
  • 1/2 cup sour cream
  • 4 oz canned diced green chiles
  • 1 cup shredded Monterey Jack cheese
  • 1 tsp garlic powder
  • 2 cups tomatillo salsa verde
  • 1/2 cup chicken broth
  • 4 oz chopped canned roasted green chiles
  • 1/2 tsp cumin
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 12 small corn tortillas
  • 2 cups shredded Monterey Jack cheese
  • 2 tbsp vegetable oil

Instructions:

  1. In a large mixing bowl, fold together the shredded rotisserie chicken, softened cream cheese, sour cream, and diced green chiles.
  2. Stir in the garlic powder and 1 cup of shredded Monterey Jack until the mixture is cohesive and velvety.
  3. Pour the salsa verde and chicken broth into a saucepan over medium heat.
  4. Stir in the chopped roasted green chiles and cumin. Bring to a light simmer for 5 minutes.
  5. Whisk in the cornstarch slurry (cornstarch mixed with water). Stir constantly until the sauce thickens enough to coat the back of a spoon.
  6. Heat oil in a skillet over medium. Flash-fry each tortilla for 5 seconds per side to create a moisture barrier.
  7. Place 3 tbsp of chicken mixture into each tortilla, roll tightly, and place seam-side down in a 9x13-inch baking dish.
  8. Pour the thickened green chile sauce evenly over the rolls and top with the remaining 2 cups of Monterey Jack.
  9. Bake at 375°F (190°C) for 15–20 minutes until the cheese is bubbling and the edges are golden brown.