
Serves: 3-4 people
Prep Time: 10 minutes
Bake Time: 25-30 minutes
10 corn tortillas, refrigerated*
2 1/2 cups shredded, cooked rotisserie chicken
2 cups shredded Monterey Jack cheese
Dash of creole seasoning
Dash ground cumin
Salt/Pepper to taste
3 tablespoons butter
3 tablespoons regular or gluten free flour
1 cup sour cream
7 ounces canned mild green chilies
2 cups chicken broth
Dash ground cumin
Salt/Pepper to taste
Preheat oven to 350 degrees.
Mix shredded chicken, 1 cup cheese, creole seasoning, cumin, and a dash of salt & pepper.
Fill tortillas with spoonful of chicken mixture, roll, and place into greased 9x13 glass baking dish. Set aside.
Melt butter in medium sized saucepan over medium-high heat. Whisk in flour - continue whisking for about a minute. Whisk in chicken broth. Whisk for a couple minutes until thick and bubbly. Remove from heat, add sour cream & chilies. Add a small dash of ground cumin. Stir and pour over tortillas. Sprinkle remaining cheese over everything.
Bake uncovered in preheated oven for 25-30 minutes until hot and bubbly. Switch oven to broil - broil for 5 minutes until top is golden brown and starts to get slightly crispy.
Remove and cool for 5-10 minutes. Enjoy!
*I found out the hard way that room temperature corn tortillas do not roll without breaking into bits and pieces. Ones that are refrigerated at least a day work out much better! If you don't want to go to all the trouble, I would just buy small flour tortillas instead.
Prep Time: 10 minutes
Bake Time: 25-30 minutes
10 corn tortillas, refrigerated*
2 1/2 cups shredded, cooked rotisserie chicken
2 cups shredded Monterey Jack cheese
Dash of creole seasoning
Dash ground cumin
Salt/Pepper to taste
3 tablespoons butter
3 tablespoons regular or gluten free flour
1 cup sour cream
7 ounces canned mild green chilies
2 cups chicken broth
Dash ground cumin
Salt/Pepper to taste
Preheat oven to 350 degrees.
Mix shredded chicken, 1 cup cheese, creole seasoning, cumin, and a dash of salt & pepper.
Fill tortillas with spoonful of chicken mixture, roll, and place into greased 9x13 glass baking dish. Set aside.
Melt butter in medium sized saucepan over medium-high heat. Whisk in flour - continue whisking for about a minute. Whisk in chicken broth. Whisk for a couple minutes until thick and bubbly. Remove from heat, add sour cream & chilies. Add a small dash of ground cumin. Stir and pour over tortillas. Sprinkle remaining cheese over everything.
Bake uncovered in preheated oven for 25-30 minutes until hot and bubbly. Switch oven to broil - broil for 5 minutes until top is golden brown and starts to get slightly crispy.
Remove and cool for 5-10 minutes. Enjoy!
*I found out the hard way that room temperature corn tortillas do not roll without breaking into bits and pieces. Ones that are refrigerated at least a day work out much better! If you don't want to go to all the trouble, I would just buy small flour tortillas instead.