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These are awesome! Definitely family approved! Now you can easily save time with this recipe by using a pre-cooked rotisserie chicken! I prefer not to but that's just me!
***Disclaimer: I am an Independent Consultant for Pampered Chef so I do often refer to products. You are under no obligation to purchase anything to enjoy this site.
***Second disclaimer: I am not a professional chef or a nutritionist and often my recipes will leave the reader to choose their favorite seasoning or brand to use, so I do NOT include nutritional information for my recipes. That is completely up to the reader to determine based on ingredients they use***
Ingredients
1.5 lbs. Chicken Breasts, cooked (or chicken from a pre-cooked rotisserie chicken)
2 Cups Chicken Broth
3 Tablespoons All Purpose Flour
1 Cup Sour Cream
1 Cup Fresh Monterey Cheese, shredded
1 Cup Fresh Mozzarella, shredded
1 Tablespoon Adobo seasoning
5 Tablespoons Salted Butter
8 - 9 inch Flour Tortillas
1 (10oz) can of Rotel Tomatoes with Green Chilies
Directions
Preheat oven to 350F
Prep the 9 x 13 Stone rectangular Baker with a little oil.
Take the cooked chicken and shred it.
Add in 1 cup of shredded Monterey cheese to shredded chicken along with the adobo seasoning.
Place chicken mixture in each of the flour tortillas, rolling each one and placing in the baking dish as you go
In a sauce pan, melt the butter, then whisk in the flour, stirring constantly until it starts to thicken, less than a minute.
Add chicken broth and whisk until smooth. Stir in sour cream and the can of Rotel.
Stir until combined and warm, NOT hot!
Top with the one cup of the mozzarella and some parsley.
Bake for about 25 minutes.
Let cool a good 10 minutes before serving.
