Creamy Chicken Wraps (Print Version)
# Ingredients:
→ Filling
01 -
1 tablespoon taco seasoning
02 -
1 can (4 ounces) diced green chiles
03 -
1 can (14.5 ounces) diced tomatoes, drained
04 -
1 pound shredded, cooked chicken
→ Sauce
05 -
14.5 ounces chicken broth
06 -
¼ cup all-purpose flour
07 -
1 cup sour cream
08 -
¼ cup unsalted butter
→ Assembly
09 -
8 ounces Monterey Jack cheese, shredded
10 -
10 flour tortillas (10-inch)
# Instructions:
01 -
Heat your oven to 400°F. Coat a 9x13 pan with a light spray of oil, then set it off to the side.
02 -
Mix the cooked chicken, taco seasoning, green chiles, drained tomatoes, and ¾ cup of the shredded cheese together in a medium bowl. Stir until everything looks evenly blended.
03 -
In a medium saucepan, melt butter on low heat. Stir in the flour and cook until it's bubbly. Slowly pour in the chicken broth, stirring until it reaches a gentle boil. Remove from heat and whisk in the sour cream until silk-smooth.
04 -
Spread just enough sauce on the bottom of your prepared dish to coat it thinly. This keeps your tortillas from sticking.
05 -
Take about ½ cup of the chicken mixture, plop it in the center of each tortilla, and roll it tight. Place each rolled tortilla seam-down into the pan.
06 -
Spread sauce evenly over the rolled tortillas so they're fully coated. Sprinkle the rest of the cheese all over the top.
07 -
Put the dish in the hot oven, bake for 20 minutes uncovered. You'll know it's ready when the cheese is melted and bubbly, and the edges start to brown.
# Notes:
01 -
Shredded rotisserie chicken or frozen cooked chicken can save time.
02 -
Nutrition stats are based on tortillas with 210 calories each; they might differ with other types.