Creamy Chicken Wraps (Print Version)
# Ingredients:
→ Filling
01 -
1 tablespoon of taco seasoning mix
02 -
1 small can (4 ounces) of chopped green chiles
03 -
1 can of diced tomatoes (14.5 ounces), well-drained
04 -
1 pound of chicken, cooked and pulled apart
→ Sauce
05 -
14.5 ounces of chicken stock
06 -
1/4 cup of regular butter, unsalted
07 -
1/4 cup of plain all-purpose flour
08 -
1 cup of sour cream
→ Assembly
09 -
Shredded Monterey Jack cheese (8 ounces)
10 -
10 soft flour tortillas (each 10 inches)
# Instructions:
01 -
Crank the oven to 400°F. Get a 9x13 inch baking dish and lightly coat it with cooking spray. Set it aside for now.
02 -
Throw your chicken, the drained tomatoes, green chiles, taco seasoning, and about 3/4 cup of the shredded cheese into a bowl. Give it a good mix until blended evenly.
03 -
In a medium pot over low heat, melt the butter. Stir in the flour and let it cook until bubbly. Slowly add the chicken broth, stirring all the time until it starts boiling. Remove from the heat and stir in the sour cream until smooth and creamy.
04 -
Pour just a thin layer of sauce at the bottom of the greased dish to prevent sticking.
05 -
Take about half a cup of the chicken mix, place it in the center of a tortilla, roll it up tight, and line it seam-side down in the sauce-coated dish.
06 -
Spoon the rest of the sauce over the rolled tortillas, spreading it evenly to coat everything. Sprinkle the leftover shredded cheese on top.
07 -
Pop the dish, uncovered, into the hot oven. Let it bake for around 20 minutes, or until the cheese is bubbly and melted, and the edges are slightly browned.
# Notes:
01 -
Use rotisserie or frozen shredded chicken to save some prep time.
02 -
Calorie count may differ depending on your tortillas—this calculation uses tortillas with 210 calories each.