Preparation

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Place ¼ cup piles of shredded cheese (2 cups total) on the baking sheet, spacing them out. Flatten into thin circles.

Bake for 7–9 minutes, until bubbling and golden around the edges. Let cool 1–2 minutes, then gently lift and drape over a wooden spoon handle or lay flat to form pliable taco-like shells. Let cool and harden.

In a saucepan over medium heat, melt butter (2 Tbsp). Add garlic (2 cloves), chili powder (1 tsp), cumin (½ tsp), and paprika (¼ tsp). Stir for 30 seconds.

Whisk in chicken broth (½ cup), tomato paste (2 Tbsp), and heavy cream (2 Tbsp). Simmer for 3–5 minutes until thickened. Season with salt to taste and set aside.

In a skillet, melt butter or tallow (2 Tbsp). Add shredded chicken (2 cups) and season with cumin (½ tsp), garlic powder (½ tsp), onion powder (½ tsp), salt, and pepper. Stir in Monterey Jack cheese (1 cup) and mix until melty and combined.

Spoon the chicken filling into each cheese shell and roll tightly. Place seam-side down in a small greased baking dish.

Spoon enchilada sauce over the rolls and bake uncovered at 375°F for 10–12 minutes, until hot and bubbly.

Top with chopped cilantro, sour cream, avocado, and a drizzle of olive oil (1 tsp) if desired.