White Chicken Wraps (Version imprimable)
Soft tortillas hiding juicy chicken, gooey cheese, and topped with the richest creamy white sauce. Finished with extra melted cheese, it’s a crowd favorite.
# Composition:
→ Filling
01 -
2 cups of shredded cooked chicken (rotisserie works great)
02 -
1 cup of shredded Monterey Jack cheese
03 -
Seasonings: pepper, salt, and Adobo, added to taste
04 -
10 small flour tortillas (soft taco size)
→ Creamy White Sauce
05 -
3 tablespoons of butter
06 -
3 tablespoons of plain flour
07 -
2 cups of chicken broth
08 -
1 cup of sour cream
09 -
4 ounces of green chiles from a can, undrained
→ Topping
10 -
More shredded Monterey Jack cheese (1 cup)
# Étapes de réalisation:
01 -
Turn on your oven to 350°F. Grease a 9x13-inch dish with nonstick spray to prevent sticking.
02 -
In a medium-sized bowl, stir together shredded chicken, a cup of cheese, and a dash of Adobo, salt, and pepper.
03 -
Spoon the chicken mixture into each tortilla, roll them up, and lay them snugly in the greased dish.
04 -
In a saucepan, melt the butter. Stir in the flour and cook for about 1 minute to make a paste.
05 -
Add chicken broth while whisking until smooth, then mix in sour cream and canned green chiles. Don’t let it boil—keep it on low heat.
06 -
Pour the sauce across the tortillas, making sure they’re coated. Sprinkle the rest of the shredded cheese over the top.
07 -
Bake for 20 to 25 minutes. If you like, broil them for 1 or 2 minutes at the end to make the cheese golden and bubbly.
# Détails supplémentaires:
01 -
Rotisserie chicken saves a lot of time here.
02 -
Don’t let the sauce boil, or it might separate.
03 -
Mozzarella can be swapped if you don’t have Monterey Jack.
04 -
Broiling gives a tasty golden crisp on top, but it’s optional.