• About 3 Cups Shredded or Cubes Chicken
• 2 Cups Shredded Montereay Jack Cheese, Divided
• 1/2 Tsp Salt
• 1/4 Tsp Black Pepper
• 1/2 Tbsp Cumin
• 1/2 Tbsp Garlic Powder
• 4 Tbsp Butter
• 4 Tbsp Flour
• 2 Cups Chicken Stock
• 1 Cup Sour Cream
• 4 oz Cream Cheese
• 1 Can Diced Green Chile Peppers
• About 12 Flour Tortillas

Method-

In a large bowl, combine the chicken, half the cheese and all the spices. (A whole rotisserie chicken that you can grab from the grocery store works great!)

In a large sauce pot, melt the butter and whisk in the flour. Continue to mix well over medium heat for about 3 minutes. Slowly add in the chicken stock and bring to a simmer, stirring until smooth. Simmer for 5 minutes. Remove from the heat and add in the cream cheese and sour cream and half the peppers. Mix until smooth

Spray a 9×13 baking pan and cover the bottom with tortillas (I found it easier to cut 9 of them in half first). Top the tortillas with about 1/3 of the chicken mixture and 1/3 of the sauce. Repeat two more times and top with remaining cheese and peppers. Bake at 325 for 25 minutes. Sprinkle with cilantro or parsley and serve!