Ingredients
Scale
- 2 cups shredded cooked chicken
- 8 flour tortillas
- 2 cups shredded Monterey Jack cheese
- 1 cup sour cream
- 1 cup chicken broth
- 1 can (4 oz) diced green chilies
- 1/4 cup butter
- 1/4 cup flour
- 1 teaspoon garlic powder
- to taste Salt and pepper
Instructions
- Preheat your oven to 350°F (175°C).
- In a saucepan, melt the butter over medium heat. Stir in the flour and garlic powder until well combined.
- Gradually whisk in the chicken broth, ensuring no lumps form. Cook until the sauce thickens.
- Remove the saucepan from heat and stir in the sour cream and green chilies.
- In a separate bowl, mix the shredded chicken with half of the cheese. Season with salt and pepper.
- Fill each tortilla with the chicken mixture, roll them up, and place them seam-side down in a baking dish.
- Pour the sauce over the tortillas and sprinkle the remaining cheese on top.
- Bake for 20-25 minutes until the cheese is bubbly and golden brown.
- Prep Time: 20
- Cook Time: 25