-
2 cups cooked chicken, shredded (rotisserie = life hack)
-
2 cups shredded cheese (Monterey Jack, Oaxaca, Chihuahua, or a Jack/Cheddar blend)
-
1 small onion, finely diced
-
2 cloves garlic, minced
-
1 cup roasted green chiles (Hatch or Anaheim, canned is fine)
-
8–10 corn tortillas
-
1 tbsp oil (for softening tortillas)
Green Chile Sauce
-
2 tbsp butter or oil
-
2 tbsp flour
-
1½ cups chicken broth
-
1 cup green chile salsa or blended roasted green chiles
-
½ cup sour cream or Mexican crema
-
½ tsp cumin
-
Salt to taste
Optional Toppings
-
Extra cheese
-
Cilantro
-
Sliced avocado
-
Sour cream / crema
-
Pickled red onions
👩🍳 Instructions
1. Make the Green Chile Sauce
-
Melt butter in a saucepan over medium heat.
-
Whisk in flour and cook 1 minute (no browning).
-
Slowly whisk in chicken broth until smooth.
-
Stir in green chiles, cumin, and salt.
-
Simmer 5–7 minutes until slightly thick.
-
Remove from heat and stir in sour cream.
👉 Sauce should be creamy, not chunky—blend if you want it extra smooth.
2. Prepare the Filling
-
In a bowl, mix:
-
Chicken
-
1½ cups cheese
-
Onion
-
Garlic
-
Green chiles
-
-
Season lightly with salt.
3. Assemble
-
Heat oven to 375°F (190°C).
-
Lightly oil tortillas (quick pan warm or microwave).
-
Fill each tortilla with chicken mixture, roll tightly.
-
Place seam-side down in a baking dish.
-
Pour green chile sauce over the top.
-
Sprinkle remaining cheese on top.
4. Bake
-
Cover with foil and bake 20 minutes
-
Uncover and bake 10 more minutes until bubbly and golden
🔥 Pro Tips
-
Want heat? Add diced jalapeño or serrano to the filling.
-
Extra rich? Mix a little sour cream directly into the chicken filling.
-
Make-ahead friendly: assemble, cover, and refrigerate up to 24 hours.