Ingredients:

  • 1 lb cooked chicken breast, shredded
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 4 oz canned diced green chiles
  • 1 tbsp fresh lime juice
  • 1 tsp ground cumin
  • 2 tbsp neutral oil
  • 2 tbsp all-purpose flour
  • 2 cups low-sodium chicken broth
  • 3 tbsp chili powder
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp dried oregano
  • 12 corn tortillas
  • 3 cups shredded Monterey Jack cheese
  • 0.25 cup vegetable oil

Instructions:

  1. Sauté the aromatics. Heat 2 tbsp neutral oil in a skillet over medium heat. Add the diced onion and cook for 5 minutes until translucent and soft. Infuse the chicken. Stir in the shredded chicken, minced garlic, green chiles, cumin, salt, and lime juice. Cook for 3 minutes until fragrant and well combined. Remove from heat and set aside.
  2. Create the roux. In a clean saucepan, heat 2 tbsp oil over medium. Whisk in 2 tbsp flour and cook for 1 minute until it smells slightly nutty. Bloom the spices. Add the chili powder, garlic powder, onion powder, and oregano. Whisk constantly for 30 seconds until the spices darken slightly. Simmer to thicken. Gradually whisk in the chicken broth. Bring to a simmer and cook for 5-8 minutes until the sauce coats the back of a spoon.
  3. Flash fry for structure. Heat 0.25 cup oil in a small skillet. Using tongs, dip each tortilla into the hot oil for 5-10 seconds per side until pliable and blistered. Drain on paper towels. Note: This prevents the corn from absorbing too much sauce later.
  4. The Assembly Line. Dip a softened tortilla into the red sauce to coat both sides. Lay it flat, add a generous scoop of the chicken mixture and a sprinkle of Monterey Jack. Tuck and roll. Roll the tortilla tightly and place it seam side down in the baking dish. Repeat for all 12 tortillas.
  5. The Final Layer. Pour the remaining sauce over the rolls and top with the rest of the 3 cups of cheese. Heat it through. Bake at 400°F (200°C) for 20 minutes until the cheese is molten and bubbling.