Ingredients:

  • 3 cups shredded rotisserie chicken
  • 2 cups shredded Monterey Jack cheese
  • 1 can (4 oz) diced green chiles
  • 1/2 cup diced white onion
  • 1/4 cup fresh cilantro, chopped
  • 1 tsp garlic powder
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 2 cups chicken broth
  • 1 tsp apple cider vinegar
  • 1/2 tsp salt
  • 8-10 corn tortillas
  • 2 cups shredded sharp cheddar cheese
  • 1/4 cup vegetable oil

Instructions:

  1. Melt butter over medium heat. Whisk in flour, chili powder, and cumin, cooking for 2 minutes until the mixture smells nutty and turns a deep rust color.
  2. Gradually pour in chicken broth and vinegar, whisking constantly until the sauce thickens into a velvety consistency.
  3. In a large bowl, combine the shredded rotisserie chicken, Monterey Jack cheese, green chiles, onions, cilantro, and garlic powder. Stir until the cheese begins to slightly soften from the residual heat of the chicken.
  4. Preheat oven to 350°F (175°C).
  5. Briefly warm tortillas in a dry skillet or with a brush of oil until pliable.
  6. Spread a thin layer of sauce on the bottom of a 9x13 inch baking dish.
  7. Fill each tortilla with a generous scoop of chicken mixture, roll tightly, and place seam-side down in the dish.
  8. Top with the remaining sauce and a heavy layer of cheddar cheese.
  9. Bake until the cheese is bubbling and mahogany-colored.