Ingredients:

  • 4 cups shredded rotisserie chicken, skin removed
  • 4 oz cream cheese, softened
  • 1 tsp ground cumin
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 4 oz mild diced green chiles, drained
  • 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, with juice
  • 12 medium flour tortillas
  • 2.5 cups Monterey Jack cheese, freshly grated

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 rotisserie chicken, softened cream cheese, cumin, garlic powder, onion powder, and the drained 4 oz can of green chiles. Mix until the chicken is thoroughly coated.
  3. To make the Salsa Blanca, melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute to create a roux.
  4. Slowly whisk in the chicken broth. Increase heat slightly and simmer until the sauce thickens enough to coat the back of a spoon.
  5. Remove the pan from the heat. Whisk in the sour cream and the second can of green chiles (with their juice) until the sauce is shimmering and smooth.
  6. Briefly warm the tortillas to make them pliable. Place a generous portion of the chicken mixture and a sprinkle of cheese in each tortilla, roll tightly, and place seam-side down in the baking dish.
  7. Pour the Salsa Blanca evenly over the rolled tortillas. Top with the remaining Monterey Jack cheese.
  8. Bake for 20-25 minutes until the cheese is bubbly and golden brown on the edges.