Ingredients
Scale
For the filling:
- 2 cups cooked chicken, shredded (rotisserie works great!)
- ½ cup sour cream
- ½ tsp garlic powder
- ½ tsp ground cumin
- Salt & pepper to taste
For the creamy cheese sauce:
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1½ cups milk
- 1½ cups shredded Monterey Jack or mild cheddar cheese
- ¼ tsp garlic powder
- Pinch of cayenne (optional)
For assembly:
- 8 (8″) flour tortillas
- ½ cup shredded cheese (for topping)
- Optional toppings: chopped cilantro, sliced green onions, avocado, salsa
Instructions
- Prep: Preheat oven to 375°F (190°C). Grease a 9×13″ baking dish.
- Make filling: In a bowl, mix shredded chicken, sour cream, garlic powder, cumin, salt, and pepper.
- Make cheese sauce: Melt butter in a saucepan over medium heat. Whisk in flour; cook 1 minute. Gradually whisk in milk until smooth. Simmer 3–4 minutes until thickened. Remove from heat; stir in cheese, garlic powder, and cayenne until melted and smooth.
- Warm tortillas: Lightly heat tortillas in microwave (covered with damp paper towel) for 30 seconds to make them pliable.
- Assemble: Spread 2–3 tbsp chicken mixture down center of each tortilla. Roll tightly and place seam-side down in baking dish.
- Sauce & bake: Pour cheese sauce evenly over rolls. Sprinkle with extra cheese.
- Bake 20–25 minutes, until sauce is bubbly and cheese is lightly golden.
- Garnish with cilantro, green onions, or avocado before serving.
💡 Pro Tips:
– Rotisserie chicken saves time and adds flavor.
– For spicier kick, add diced green chiles to the filling.
– Make ahead: Assemble unbaked; refrigerate overnight. Add 5–10 min to bake time.
Prep Time & Nutrition (per serving, serves 4):
Prep Time: 15 min | Cook Time: 25 min | Total Time: 40 min
Servings: 4 | Calories: 520 | Net Carbs: 32g | Fats: 30g | Protein: 32g
Servings: 4 | Calories: 520 | Net Carbs: 32g | Fats: 30g | Protein: 32g