Ingredients:

  • 3 cups (450g) Shredded rotisserie chicken (breast and thigh mix)
  • 8 oz (225g) cream cheese, softened
  • 1/2 cup (50g) Diced jalapeños
  • 1 cup (115g) Shredded sharp cheddar cheese
  • 1 tsp (2g) Garlic powder
  • 1 tsp (2g) Onion powder
  • 1/2 tsp (1g) Ground cumin
  • 1/2 tsp (3g) Salt
  • 1/4 tsp (1g) Black pepper
  • 1 can (10 oz / 284g) Red enchilada sauce
  • 1/2 cup (120ml) Sour cream
  • 1 cup (115g) Shredded Monterey Jack cheese
  • 1 tbsp (15ml) Fresh lime juice
  • 8 medium (approx. 8-inch) Flour tortillas
  • 1 cup (115g) Extra Monterey Jack cheese for topping
  • 2 tbsp (30g) Unsalted butter, melted

Instructions:

  1. In a large mixing bowl, combine the shredded rotisserie chicken, softened cream cheese, diced jalapeños, and cheddar cheese. Stir in the garlic powder, onion powder, cumin, salt, and pepper until the filling is a smooth, cohesive mass.
  2. In a separate bowl, whisk together the red enchilada sauce, sour cream, and lime juice until the texture is velvety. Fold in half of the Monterey Jack cheese.
  3. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  4. Brush each flour tortilla with a small amount of melted butter to ensure pliability. Spoon a generous portion of the chicken mixture into the center of each tortilla, roll tightly, and place seam-side down in the baking dish.
  5. Pour the creamy sauce evenly over the top of the rolled tortillas, ensuring the edges are covered. Sprinkle with the remaining Monterey Jack cheese.
  6. Bake for 25 minutes or until the cheese is golden-brown and bubbling.