Ingredients:

  • 450g shredded rotisserie chicken
  • 226g cream cheese, softened
  • 120g sour cream
  • 1 tsp ground cumin
  • 0.5 tsp onion powder
  • 0.5 tsp garlic powder
  • 0.25 tsp cayenne pepper
  • 12 medium flour tortillas
  • Approx. 240g salsa verde (divided)
  • 225g shredded Monterey Jack cheese
  • 113g canned diced green chiles, drained
  • 0.25 cup chopped cilantro
  • 1 sliced avocado

Instructions:

  1. In your large bowl, combine the 226g of softened cream cheese and 120g of sour cream. Whisk until no lumps remain and the mixture looks like thick frosting.
  2. Season the sauce. Stir in 120g (about 1/2 cup) of the salsa verde, cumin, onion powder, garlic powder, and cayenne. Note: Adding salsa now ensures the spices are evenly distributed.
  3. Prepare the filling. Transfer half of this cream mixture to another bowl. Add the 450g of shredded chicken and 113g of drained green chiles to this second bowl. Fold gently until coated.
  4. Assemble the rolls. Lay out a tortilla and place about 1/4 cup of the chicken mixture in the center. Roll tightly and place it seam side down in the baking dish.
  5. Finish the sauce. Take the remaining cream mixture and stir in the rest of the salsa verde. Pour evenly over the tortillas, making sure to hit the edges so they don't dry out.
  6. Add the cheese. Sprinkle the 225g of shredded Monterey Jack over the top in an even layer.
  7. Execute the bake. Place in a preheated 190°C oven for 20 minutes. Bake until the sauce is bubbling and the cheese has melted and slightly browned.
  8. Garnish with fresh chopped cilantro and sliced avocado before serving.