Ingredients:

  • 3 cups (450g) shredded rotisserie chicken, skin removed
  • 4 oz (115g) low-fat cream cheese, softened
  • 1 cup (115g) shredded low-fat Monterey Jack cheese
  • 4 oz (115g) diced green chiles
  • 1/2 cup (60g) diced white onion
  • 2 tbsp (30ml) olive oil
  • 2 tbsp (16g) chili powder
  • 1 tsp (2g) ground cumin
  • 2 cups (480ml) low-sodium chicken broth
  • 1 tbsp (15ml) apple cider vinegar
  • 8-10 corn tortillas
  • 1 cup (115g) shredded low-fat Monterey Jack cheese
  • 1/2 cup (120ml) water

Instructions:

  1. Mix the filling. In a large bowl, combine the shredded rotisserie chicken, softened cream cheese, diced green chiles, and onions. Stir until the mixture is a cohesive, velvety paste that clings to the chicken.
  2. Toast the spices. Whisk olive oil, chili powder, and cumin in a saucepan over medium heat. Stir constantly for about 1-2 minutes until the spices smell toasted and nutty.
  3. Simmer the sauce. Slowly whisk in the chicken broth and vinegar. Let it simmer for 5-7 minutes until the sauce thickens slightly and achieves a mahogany colored sheen.
  4. Prep the tortillas. Pour the 1/2 cup of water into a shallow bowl. Dip each tortilla in the water for 2 seconds. Note: Don't soak them or they will tear.
  5. Fill and roll. Place 3 tablespoons of the creamy mixture onto each dampened tortilla. Roll them tightly, ensuring the filling is encased.
  6. Arrange the pan. Place the rolls side by-side in your 9x13 inch baking dish.
  7. Layer the toppings. Smother the rolls with the red sauce, ensuring the edges are covered to prevent drying. Top with the remaining shredded Monterey Jack cheese.
  8. Bake the dish. Place in the oven at 350°F (175°C). Bake for 40 minutes until the cheese is bubbling and the edges are golden brown.