Green Chile Chicken Wraps (Print Version)
# Ingredients:
→ Sauce Base
01 -
Butter (2 tbsp)
02 -
All-purpose flour (2 tbsp)
03 -
Finely diced onions (½ cup)
04 -
Low sodium chicken broth (½ cup)
05 -
Sour cream (½ cup)
06 -
Salsa verde, bought or homemade (1½ cups)
07 -
Garlic powder (½ tsp)
→ Filling
08 -
Shredded cooked chicken (2 cups)
09 -
Lime juice (1 tbsp)
10 -
Drained diced green chilies (4 oz can)
11 -
Freshly grated Oaxaca or Monterey Jack cheese (2 cups)
12 -
Corn or flour tortillas (10-12)
13 -
Chopped cilantro (¼ cup)
# Instructions:
01 -
Heat your oven to 375°F. In a saucepan over medium heat, melt the butter and cook onions till soft and clear, about 4-5 minutes. Add flour and whisk for a minute. Slowly pour in chicken broth while whisking until it's lump-free, then mix in the salsa verde and garlic powder. Let it bubble for 2 minutes till it gets thicker. Slowly mix some hot sauce into the cold sour cream before adding it all back in. Finally, stir in 1 cup of cheese and 2 tbsp cilantro until everything's melty.
02 -
In a bowl, mix your chicken with lime juice, green chilies, and about ½ cup of the sauce you just made.
03 -
Pour ½ cup sauce into a greased 9x13 baking dish. Put ¼ cup chicken mix and some cheese in each tortilla, roll them up, and place them in the dish with the seam facing down. Pour half of your leftover sauce over these rolled tortillas.
04 -
Cover with foil and pop in the oven for 16-20 minutes until hot throughout. Take the foil off, add the rest of your sauce, and bake another 5 minutes. Sprinkle remaining cilantro on top before bringing to the table.
# Notes:
01 -
Grate your cheese yourself instead of buying pre-shredded for a smoother sauce texture.
02 -
Got corn tortillas? Quick-fry them in a bit of oil so they won't crack when you roll them.
03 -
Warm up the sour cream gradually with some hot sauce before adding it all in so it won't curdle.