2 tablespoons butter
2 tablespoons all-purpose flour
1 ½ cups milk (whole or 2%)
1 cup shredded cheddar cheese (or a mix of cheddar and Monterey Jack)
½ cup cream cheese
Salt and pepper to taste
For Assembly:
8-10 small flour tortillas
Fresh cilantro or green onions (for garnish)
Extra shredded cheese (optional)
Step-by-Step Method:
1. Prepare the Chicken Filling:
Heat the olive oil in a large skillet over medium heat. Add the diced onions and cook until they soften, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
Stir in the cumin, smoked paprika, and chili powder (if using). Mix well to combine. Add the shredded chicken and pour in the chicken broth. Stir and cook for 5-6 minutes, allowing the flavors to meld and the chicken to stay moist. Season with salt and pepper. Remove from heat and set aside.
2. Make the Creamy Cheese Sauce:
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour to create a roux. Cook for 1-2 minutes, stirring constantly, until the mixture becomes slightly golden.
Gradually whisk in the milk, continuing to stir to prevent lumps. Allow the mixture to thicken for 3-4 minutes.
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