Cheesy White Chicken Wraps (Printable Version)

# What You'll Need:

01 - Pulled chicken (2 cups, store-bought rotisserie makes it easy)

02 - Shredded Monterey Jack cheese (1 cup)

03 - Salt, pepper, and Adobo mix (add to your liking)

04 - Taco-sized flour tortillas (10)

05 - Butter (3 tablespoons)

06 - Plain flour (3 tablespoons)

07 - Chicken stock (2 cups)

08 - Sour cream (1 cup)

09 - Undrained green chiles from can (4 ounces)

10 - Shredded Monterey Jack cheese (1 cup)

01 - Warm your oven to 350°F and coat a 9x13-inch dish with cooking spray

02 - Stir together the pulled chicken, 1 cup of shredded cheese, and your preferred amount of seasonings in a bowl

03 - Spread the chicken mix onto each tortilla, roll them up, and arrange in your greased dish

04 - In a pot, melt the butter, add flour, and stir for a minute to create your base

05 - Slowly add stock while stirring until smooth, then mix in sour cream and chiles. Keep heat low so it won't bubble up

06 - Drizzle your sauce over the wrapped tortillas and sprinkle the remaining cup of cheese on top

07 - Let it bake for 20-25 minutes, and if you want extra crispy cheese, broil briefly at the end

01 - Getting a pre-cooked chicken saves tons of time

02 - Don't let your sauce get too hot or it'll separate

03 - Feel free to swap in mozzarella if that's what you've got

04 - Try the quick broil trick for that awesome golden finish