White Chicken Wraps (Print Version)
# Ingredients:
01 -
8-10 small tortillas made with flour.
02 -
3 cups shredded chicken that's already cooked.
03 -
3 cups of Monterey Jack cheese, grated.
04 -
3 tablespoons of butter, unsalted.
05 -
3 tablespoons of plain flour.
06 -
2 cups of chicken broth.
07 -
1 cup of sour cream.
08 -
A 4 oz can of chopped green chilies.
09 -
Green onions, sliced thinly, about 2-3 tablespoons.
# Instructions:
01 -
Preheat the oven to 350°F. Lightly grease a 9x13 pan with spray.
02 -
Stir together 1 cup of the cheese with the shredded chicken.
03 -
Scoop the mixture into tortillas, roll tightly, and lay them seam-down in the pan.
04 -
In a skillet, melt butter and whisk in flour, cooking briefly. Slowly add broth while mixing until it thickens. Let it cool a bit, then mix in sour cream and green chilies.
05 -
Spread sauce evenly over the rolled enchiladas. Sprinkle on the leftover 2 cups of cheese.
06 -
Put in oven for 20-25 minutes until bubbly. For a crisp top, broil it for a few minutes at the end.
07 -
Top with green onions before serving warm.
# Notes:
01 -
Rotisserie chicken works too.
02 -
Add cayenne if you want some spice.
03 -
Cool the sauce a bit before mixing in sour cream.