Ingredients:

  • 4 cups cooked chicken, shredded
  • 8 oz cream cheese, softened
  • 1 cup Monterrey Jack cheese, freshly shredded
  • 1 tsp garlic powder
  • 0.5 tsp ground cumin
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup full-fat sour cream
  • 4 oz diced green chiles
  • 12 6-inch flour tortillas
  • 1 cup Monterrey Jack and Sharp Cheddar cheese blend, shredded
  • 1 tbsp fresh cilantro, chopped
  • 2 stalks scallions, sliced

Instructions:

  1. Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
  2. In a large mixing bowl, combine the shredded chicken, softened cream cheese, garlic powder, cumin, and 1 cup of Monterrey Jack cheese. Fold together until the chicken is thoroughly coated in a thick, tacky paste.
  3. In a large skillet over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook for approximately 2 minutes until it smells slightly nutty and looks like wet sand.
  4. Slowly pour the chicken broth into the roux, whisking constantly to prevent lumps. Continue whisking until the sauce thickens and begins to bubble. Remove from heat.
  5. Whisk the sour cream and diced green chiles into the sauce until smooth and fully incorporated.
  6. Place a generous portion of the chicken filling into each flour tortilla, roll tightly, and place seam-side down in the prepared baking dish.
  7. Pour the velvet white sauce evenly over the rolled tortillas. Sprinkle the remaining cup of cheese blend over the top.
  8. Bake for 25 minutes until the cheese is bubbly and the edges are golden brown. Garnish with fresh cilantro and sliced scallions before serving.