chopped cilantro, jalapeno, olives for garnishingoptional
2 1/2cupsMonterey jack cheesedivided
Instructions
Preheat the oven to 350°F. Spray a 13 x 9-inch baking dish with cooking spray. Set aside.
White Sauce: In a medium-size saucepan, cook diced onion in butter for 2-3 minutes until softened. Add flour cooking over medium-high stirring constantly, just until absorbed about 1 minute.
Gradually add broth and half and half. Season with salt to taste. Bring to a boil, stirring constantly then immediately lower the heat. Allow to simmer and gently bubble for 5 minutes until thickened. Remove from the heat, add sour cream. Mix well.
Chicken Filling: In a medium-size mixing bowl, mix together chicken, salt, cumin, lemon pepper and green chilies. Add 1/2 cup white sauce and 1 cup cheese. Mix well.
Divide filling between tortillas, rolling jelly roll style. Arrange seam side down side by side in baking dish.
Pour white sauce evenly over the top and sprinkle with remaining 1 1/2 cups shredded cheese.
Bake for 30-35 minutes until golden and bubbly. Rest for 5 minutes then serve garnished with cilantro or any of your favorite taco toppings.