Ingredients:

  • 2 cups cooked shredded chicken
  • 1 cup cottage cheese (240g)
  • 1 cup shredded Monterey Jack cheese (100g), plus extra for topping
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 tbsp olive oil
  • 2 tbsp all-purpose flour
  • 2 cups chicken broth (500ml)
  • 1 cup sour cream (240g)
  • 1 (4 oz) can diced green chiles
  • 1 tsp cumin
  • ½ tsp paprika
  • 6-8 flour tortillas (8-inch size)

Instructions:

  1. Boil or roast the chicken until no longer pink, then shred it.
  2. In a bowl, combine shredded chicken, cottage cheese, Monterey Jack cheese, garlic powder, onion powder, salt, and pepper.
  3. In a saucepan, heat olive oil over medium heat, stir in flour until combined, then gradually whisk in the chicken broth. Cook until thickened, add sour cream, green chiles, cumin, and paprika, mixing until smooth.
  4. Preheat the oven to 350°F (175°C). Spoon filling into each tortilla and roll tightly, placing seam down in the baking dish.
  5. Pour sauce over the rolled tortillas, sprinkle extra cheese on top, and bake for 20 minutes until bubbly.