yield: 6
prep time: 15 MINUTES
cook time: 20 MINUTES
resting time: 5 MINUTES
total time: 40 MINUTES

Ingredients

• 3/4 onion, diced
• 2 tbsp butter
• 4 skinless boneless chicken breasts, cooked and shredded
• 8 flour tortillas, I used the big ones
• 3 tbsp flour
• 2 cups chicken broth
• 1 cup sour cream
• 2 cups cheese {use bagged shredded Mexican or shred your own Monterey Jack}
• chopped cilantro for garnish, if desired
• 1 can green chilies

Article adapted from https://numstheword.com/

Instructions

1. First using a pan on the stove, melt butter over medium heat and stir in flour and cook until colour starts browning
2. Then add broth and whisk until combined and smooth. Continue cooking until thick and bubbling.
3. Turn down the heat to medium-low and stir in the chilies and sour cream. Cook for one minute and set aside
4. Next in a bowl combine the chicken, diced onion and 1 1/2 cups of the shredded cheese
5. Scoop 1 cup of the sauce into a greased baking dish {I used smaller baking dishes, so I did this between two}. 
6. Using a large serving spoon, scoop some of the mixture onto each tortilla and roll, and place side by side into a baking dish, seams down. I just guessed how much to use for each, to use up all of the chicken mixture
7. Next pour remaining sauce over the tortilla rolls, then top with remaining cheese
8. Bake at 350 for 20-25 minutes then broil to brown the tops if preferred. Once baking is complete, let stand for about 5 minutes to allow sauce to settle and self-thicken up. Top with chopped cilantro for garnish if you so wish - and enjoy!