INGREDIENTS
5
to 6 soft taco size flour tortillas
2
to 3 cups shredded Monterey Jack cheese, divided
2 cups
shredded cooked chicken
3 tbsp
butter
3 tbsp
flour
1 cup
chicken broth
1 cup
milk
1 cup
sour cream or Greek yogurt (or half sour cream, half yogurt)
1 4 ounce can
diced green chiles
1 tsp
dried oregano
1/2 tsp
black pepper
1/2 tsp
smoked paprika (optional)
queso fresco (optional)
Chopped, fresh cilantro for garnish (optional)