Ingredients
10
10 servings
- •1 cup Shamrock Farms® Premium Sour Cream
- •1 tablespoon vegetable oil
- •1 cup diced onion
- •3 cloves garlic, minced
- •3 cups shredded cooked chicken
- •1 ½ cups chunky salsa verde
- •2 tablespoons butter
- •2 tablespoons all-purpose flour
- •1 ½ cups chicken broth
- •½ cup fat free half-and-half
- •1 (3 ounce) package cream cheese, softened
- •2 cups shredded Monterey Jack cheese, divided
- •1 pinch salt and ground black pepper to taste
- •10 (6 inch) soft flour tortillas
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Set aside.
- Heat vegetable oil in a large skillet over medium-low heat. Add onion and cook for 2 to 3 minutes. Stir in garlic and continue cooking for 30 seconds. Add chicken and salsa verde; stir to warm through.
- In a separate saucepan, melt butter. Whisk in flour and cook for 1 minute. Stir in chicken broth, Shamrock Farms Premium Sour Cream, half-and-half, and cream cheese. Continue stirring until cream cheese melts. Whisk in 1 1/2 cups shredded cheese until melted. Season with salt and pepper to taste.
- To assemble, spoon some of the chicken mixture down the center of each tortilla. Roll tortillas up and place seam-side down in prepared baking dish. Pour cheese sauce over the top. Sprinkle with remaining 1/2 cup shredded cheese.
- Cover with greased foil and bake for 15 minutes. Remove foil and continue baking for 15 to 20 minutes, or until hot and bubbly.
Nutritional Facts
Per 10 servings
- Calories: 398
- Carbohydrate: 24g
- Fat: 24g
- Fiber: 1g
- Protein: 21g
- Sugar: 4g
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