White Chicken Wraps (Print Version)

# Ingredients:

→ Filling

01 - Throw in some shredded chicken (2 cups, rotisserie chicken works great)

02 - A cup of Monterey Jack cheese, grated finely

03 - Add Adobo, salt, and pepper—adjust as you like

04 - Tortillas made of flour (10 taco-sized ones)

→ Creamy White Sauce

05 - Butter (3 tablespoons)

06 - Plain all-purpose flour (3 tablespoons)

07 - Two cups of chicken stock

08 - Some sour cream (1 cup)

09 - A can of diced green chiles (4 ounces, don’t drain it)

→ Topping

10 - One more cup of grated Monterey Jack cheese

# Instructions:

01 - Turn on the oven to 350°F and give a 9x13-inch baking dish a quick nonstick spray

02 - Mix together your cooked chicken, 1 cup of shredded Monterey Jack, and a little seasoning (salt, black pepper, and Adobo) in a standard-sized bowl

03 - Scoop the chicken mix onto your tortillas, roll them up snug, and place them seam-side down in your dish

04 - Heat butter in a medium pot, sprinkle in the flour, and stir for about a minute to create a paste-like mixture

05 - Pour in the chicken broth slowly while you whisk. Add in sour cream and those green chiles. Keep it on heat, but don’t let it hit a boil

06 - Spread the sauce all over the rolled tortillas, then sprinkle the rest of your cheese generously on top

07 - Pop it in the oven for about 20-25 minutes. For an extra touch, broil for 1-2 minutes until the cheese browns beautifully

# Notes:

01 - Rotisserie chicken makes prepping this dish a breeze

02 - Keep the sauce at a simmer so it doesn’t curdle

03 - Swap in mozzarella if you’re out of Monterey Jack

04 - Broiling at the end gives you a cheese topping that’s perfectly golden and bubbly

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