In a medium sauce pan over medium heat, melt butter and add flour. Stir and cook for 3-5 minutes or until the raw flour smell is gone.
Add heated chicken stock 1/3 at a time, stirring with a wire whisk for each third. (This step will ensure no lumps in your white sauce.) Add cayenne and stir again.
Add sour cream, salt, chilies and Rocket Fuel and stir. If you like it spicy, use more Rocket Fuel. Remove from heat and hold.
In an 8×10-inch casserole dish or glass baking dish, coat the bottom with a ladle full of white sauce.
Heat oil in large fry pan to hot. With a pair of tongs, place one tortilla in at a time and fry for only 5 seconds on each side and drain on paper towels. Repeat with remaining 5 corn tortillas. (This step is necessary so that the tortillas don’t get soggy and fall apart when the dish is cooked; it also makes them more pliable to roll.)
Lay tortillas flat on your cutting board or counter and divide the Mexican Pulled Chicken and Pepper Jack cheese between all six and roll each one tight.
Place each roll, seam side down, in the sauce lying side by side.
Cover with all the remaining sauce and sprinkle all of the Monterey Jack cheese on top. (If this seems like a lot of sauce and cheese, it isn’t. The finished dish will come out with the perfect amount of sauce.)
Bake for 40 minutes. Let set for 10 minutes before serving.
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