Sour Cream Chicken (Print Version)
# Ingredients:
01 -
8 soft, taco-sized flour tortillas (about 8 inches each)
02 -
3 cups of cooked rotisserie chicken, either chopped or shredded
03 -
3 cups Monterey Jack cheese, shredded (split into portions)
04 -
3 tablespoons of butter
05 -
3 tablespoons of all-purpose flour
06 -
2 cups of chicken stock
07 -
1 cup of sour cream
08 -
4 ounces of diced green chilies
# Instructions:
01 -
Take out the bones from the rotisserie chicken. Slice it or pull it apart into smaller, bite-sized bits.
02 -
Set your oven to 350°F and lightly grease a 9×13 dish with non-stick spray. Place it aside until later.
03 -
In a medium bowl, toss together 1 cup of shredded Monterey Jack cheese with the chicken. Feel free to add a touch of salt, pepper, or taco spices, if you'd like.
04 -
Spread the chicken-cheese mix down the center of each tortilla evenly. Wrap them up nice and snug, and lay them seam-side down in the baking dish you've prepped.
05 -
Use a big skillet to melt butter over medium heat. Add in the flour, stirring non-stop for around a minute. Pour in the chicken stock little by little while whisking, and keep stirring until the mixture begins to bubble and thicken, about 3-5 minutes.
06 -
Take the skillet off the heat and let the sauce sit for 5 minutes to cool. Stir in the diced green chilies and sour cream until the mixture looks silky and smooth.
07 -
Spread the creamy sauce all over the tortillas in the dish, coating them completely. Sprinkle the rest of the shredded cheese (about 2 cups) over the top evenly.
08 -
Pop the dish into your already-hot oven. Cook for 20-25 minutes or until everything's warm, the cheese is fully melted, and has a slight golden color.
09 -
Pull the dish from the oven and serve warm. Add any toppings you love.
# Notes:
01 -
Pair with sides like guacamole, salsa, beans, or Mexican rice. A dash of lime or some chopped cilantro can make it even better.