🥘 Ingredients
The Filling
- 3 cups shredded cooked chicken (rotisserie chicken works perfectly)
- 1 cup shredded Monterey Jack or Mexican blend cheese
- 4 oz cream cheese, softened
- 1 small can (4 oz) diced green chiles
- 1/2 tsp cumin and garlic powder
- 10–12 small flour or corn tortillas
The Queso Sauce
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1.5 cups whole milk or half-and-half
- 2 cups shredded Pepper Jack or White Cheddar (freshly grated melts best!)
- 1/4 cup sour cream
- Optional: Extra diced jalapeños for heat
🔪 Instructions
1. Prep the Filling
In a large bowl, mix the shredded chicken, cream cheese, green chiles, spices, and 1 cup of shredded cheese. Stir until the chicken is well-coated.
2. Make the Queso Sauce
- In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute (don’t let it brown).
- Slowly pour in the milk, whisking constantly until the mixture thickens and starts to bubble.
- Remove from heat. Stir in the 2 cups of shredded cheese and sour cream until silky smooth.
3. Assemble
- Preheat your oven to 350°F (175°C).
- Spread about 1/2 cup of the queso sauce on the bottom of a 9×13 baking dish.
- Fill each tortilla with a generous scoop of the chicken mixture, roll tightly, and place seam-side down in the dish.
- Pour the remaining queso sauce evenly over the top.
4. Bake
Bake for 20–25 minutes until the sauce is bubbly and the edges of the tortillas are slightly golden. If you want a little “char,” broil for the last 2 minutes.
🥗 Serving Suggestions
Top these with fresh ingredients to cut through the richness:
- Fresh cilantro
- Diced tomatoes or pico de gallo
- Pickled red onions
- A squeeze of lime juice
Pro Tip: If using corn tortillas, flash-fry them in a pan with a tiny bit of oil for 5 seconds per side before filling. This prevents them from cracking or getting soggy under the sauce!