14 ounce cangreen chilesor you can used diced jalapenos but start with just a tiny bit and taste test before adding more
16ouncesmonterey jack cheeseshredded, be sure to buy block cheese and shred it yourself for the best flavor with this recipe
Instructions
Melt butter in a saucepan over medium heat. Stir in flour and cook for about a minute or until golden brown.
Slowly add chicken broth and whisk until completely smooth. Cook over medium heat until thick and bubbly.
Turn heat to low. Stir in sour cream and green chiles. Pour 1 cup of sauce into a 9x13 baking dish. Reserve the remaining sauce.
In a large bowl combine chicken, onion, and 1 cup of cheese.
Place ⅓ cup of chicken mixture in the middle of each tortilla, roll up, and place on top of sauce in the baking dish. Pour the remaining sauce over the top of the tortillas in the dish. Top with cheese.
Bake at 350˚F for 20-25 minutes or until browned and bubbly.
Video
Notes
Leftovers will keep in the freezer for 6 months and in the refrigerator for 4 days.