Sauce:
2 tablespoons vegetable oil
3 tablespoons flour
1 cup chicken broth
1 14-oz. can green enchilada sauce
1 teaspoon cumin
1/4 teaspoon salt, pepper to taste
Filling:
3 cups shredded chicken (from a rotisserie chicken or boil and bone your own)
1 4-oz can mild green diced chilie peppers, drained
1/2 cup sour cream
1 cup shredded monterey jack cheese
salt and pepper to taste
Other:
6 10-inch flour tortillas
2 cups shredded cheese (sharp cheddar mixed with monterey jack works great)
1/4 cup finely sliced green onions
(And: any toppings you want like sour cream, salsa, guacamole, hot sauce...)
Let's make the sauce first:
Heat the oil in a medium sized saucepan over low heat. Whisk in the flour and stir constantly until the mixture is light golden brown. Whisk in chicken froth, enchilada sauce, cumin, salt and pepper. Increase heat to medium-high and bring to a boil. Then reduce heat enough to maintain a low simmer and whisk until thickened. Set aside
Now the Filling:
Combine chicken, sour cream, drained diced green chilies, and 1 cup monterey jack cheese. Add salt and pepper.
Preheat oven to 350. Coat a 9 x 13 inch casserole dish with non stick cooking spray.
Now Let's Roll:
Place the stack of 6 tortillas between 2 paper towels and heat in the microwave to soften for 20-30 seconds.
Divide the filling into 6 parts, place in the middle of each tortilla and spread slightly to form an oblong in the middle. Fold edges inward over the top of filling and roll up. Place seam side down in the casserole dish. Spoon the sauce over the top of burritos and cover with foil.
Bake for 20 minutes in preheated oven. Remove foil and sprinkle cheese over top. Return to oven and bake about 10 minutes till cheese is melted and sauce is bubbly.
Sprinkle with the green onions and serve with your choice of toppings.
Gluten Free Option: Use arrowroot or xantham to thicken sauce and use gf corn tortillas, to make enchiladas instead of burritos.
