Ingredients

The following ingredients have 5 Servings
  • 3 cups cooked, shredded chicken
  • 1/4 cup (1/2 stick) unsalted butter
  • 1/4 cup minced onion
  • 1/4 cup minced jalapeno
  • 3 tablespoons all-purpose flour
  • 1 teaspoon chili powder, or to taste
  • 2 cups chicken stock/broth
  • 1/2 cup sour cream
  • 8 soft taco flour tortillas
  • 1 1/2 cups shredded cheese (Monterey Jack, Pepper Jack, Cheddar, Mexican blend)
  • 1/8 cup torn fresh cilantro, optional for garnish

Instruction

  • Butter or spray a 9 by 13 inch baking dish with non-stick cooking spray; set aside. Preheat oven to 375 degrees F. Heat butter in a large saucepan or skillet, over medium heat; add the chopped onion and jalapeno; saute just until tender. Add flour; cook for 3 minutes.
  • Add chili powder and cook for an additional minute; begin whisking in chicken broth a little at a time until fully incorporated. Bring to a boil and boil for 2 minutes, until thickened. Remove from the heat, taste and adjust seasonings; set aside until slightly cooled. Whisk in the sour cream, blending well. Mix shredded chicken with 1/2 cup of the cheese. Remove 1/3 cup of sour cream mixture and add to chicken.
  • Divide chicken into a total of 8 equal portions and removing a portion of the mixture at a time, spread it along the edge of a tortilla. Carefully roll the tortilla over the filling and continuing rolling it up, placing it into the prepared pan, seam side down. Repeat until the pan is filled.
  • Spread the remaining sour cream mixture all over the rolled tortillas. Cover tightly with foil and bake at 375 degrees F for about 20 to 25 minutes or until hot. Remove and uncover, sprinkle the top evenly with the remaining shredded cheese and return to the oven uncovered for about 5 minutes, or until cheese is melted.
  • Garnish with cilantro and serve with a mixed garden salad, steamed broccoli or green beans. Double or triple for a potluck.