1-Preheat your oven to 400°F (200°C). Line a baking sheet with foil and place a baking rack on top, or lightly grease the pan to ensure everything bakes evenly.

2-Fill each of the 6 tortillas with about 1/2 cup of the chicken filling and some shredded cheese, then roll them burrito-style by tucking in the ends to hold everything in place.

3-Place the burritos seam-side down on the rack or pan, and brush or spray them lightly with olive oil or nonstick cooking spray for that golden, crispy finish.

4-Bake for 18-20 minutes until they turn golden brown, and if you want extra crispiness, broil both sides for a minute or two just keep an eye on them to avoid burning.

5-While the burritos bake, make the sauce: Melt 1 tablespoon butter in 2 tablespoons olive oil over medium heat, whisk in 3 tablespoons flour, and cook for 3 minutes. Gradually whisk in 2 cups warmed low sodium chicken broth along with 1/2 teaspoon cumin, 1/4 to 1/2 teaspoon chili powder, and 1/4 teaspoon garlic powder. Simmer until thickened, about 2-3 minutes, then remove from heat and stir in 1 can (4 oz) mild chopped green chilies and 1/2 cup shredded sharp cheddar cheese until melted. Finally, mix in 1/2 cup sour cream and hot sauce to taste if you like it spicy.

6-Serve the baked burritos topped with the cheesy green chili sour cream sauce and any desired optional add-ins like vegetables or beans.