2cupsshredded monterey jackdivided equally in halves
Instructions
Heat the oil in a medium sized skillet, then add the onion, garlic, cumin, salt and pepper. Sauté until the onion is tender, then add the shredded chicken and cook until heated through. Remove from heat and stir in 1 cup of shredded monterey jack cheese. Set aside.
In a medium sized saucepan, melt the butter and whisk in the flour. Allow to cook about a minute, then slowly whisk in the chicken broth. Bring to a simmer and cook, stirring often, until thickened, about 5 minutes. Remove from heat and stir in the sour cream and green chiles. Season to taste with salt and pepper.
Spread about ½ cup of the sour cream sauce onto the bottom of a 9x13 inch casserole dish.
Divide the chicken mixture into 8 equal portions. Put each portion into the center of a flour tortilla. Roll up the tortilla and place seam side down into the casserole dish.
Pour the remaining sour cream sauce evenly over the rolled up tortillas, then sprinkle the remaining cup of monterey jack cheese over the top.
Bake at 350° F for 20 to 30 minutes, until cheese is melted and sauce is bubbling around the edges.
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.