Cheesy White Chicken Wraps (Print Version)

# Ingredients:

→ Filling

01 - Pulled chicken (2 cups, store-bought rotisserie works great)
02 - Shredded Monterey Jack (1 cup)
03 - Adobo seasoning, salt and pepper (as needed)
04 - Taco-sized flour tortillas (10)

→ Creamy White Sauce

05 - Butter (3 tablespoons)
06 - Plain flour (3 tablespoons)
07 - Chicken broth (2 cups)
08 - Sour cream (1 cup)
09 - Undrained green chiles (4 ounce can)

→ Topping

10 - Shredded Monterey Jack (1 cup)

# Instructions:

01 - Get your oven hot at 350°F and coat a 9x13-inch baking dish with cooking spray
02 - Toss together the pulled chicken, 1 cup of Monterey Jack, and a sprinkle of salt, pepper and Adobo in a bowl
03 - Spoon the chicken mix onto each tortilla, roll them tight, and arrange in your greased dish
04 - In a pot, melt the butter, add flour, and stir for a minute to create your base
05 - Slowly add chicken broth while stirring, then mix in sour cream and green chiles. Keep heat low so it won't bubble up
06 - Drizzle the sauce all over your rolled tortillas and scatter the second cup of Monterey Jack on top
07 - Pop in the oven for 20-25 minutes, and if you want extra browning, turn on the broiler for a minute or two at the end

# Notes:

01 - Grabbing a ready-made rotisserie chicken saves tons of time
02 - Don't let your sauce get too hot or it'll break apart
03 - Feel free to swap in mozzarella if you don't have Monterey Jack
04 - Try that quick broil at the end for a nice crispy cheese top

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