Not a whole lot to say about this yummy dish but YUM!!! It has a nice creamy texture with a hint of spice. In fact it was so yummy, that I forgot to take pictures of the dish before it was devoured.
Start by preheating the oven to 350 degrees.
Mix the shredded chicken and 1 1/2 cups of Monterey Jack cheese. Set aside.
Heat the chicken stock, ground cumin and cream cheese until melted and well combined. Reduce by 1/3.
Stir in the sour cream and the drained chiles.
Remove from heat and stir in the Konjac Glucomannan Powder if you choose to use it. The sauce will be creamy and smooth.
Now time to layer the dish. Place 1/3 of the chicken/cheese mixture into a lightly greased baking dish. (I use a 9 inch round dish)
If you wanted to fill and roll the tortilla shells that is perfectly fine. I would just pour the sauce over the top of the stuffed tortilla shells.
Place 1/3 of the sauce on top of the chicken. Top with tortilla shell. Repeat 2 more times using the rest of the chicken and sauce mixture.
Top with remaining 1/2 cup of Monterey Jack Cheese.
Cover with foil and bake for 30 minutes or until the dish is cooked all the way through.
Uncover the dish and cook for another 5 minutes until the top cheese is lightly golden.
Cool for 5 minutes and enjoy!