Preheat oven to 400 F.

Line a large baking sheet with foil.

Lay tortillas out on a flat surface.

Spoon 1/2 cup of the chicken into the center of each tortilla. Top with a small handful of cheese.

Roll the tortilla up like a burrito and place onto a baking rack seam-side down.

Place rack onto the lined baking sheet and bake for 20 minutes.

Place burritos under the broiler for 1-2 minutes until crispy. Flip and broil the other side until crispy, about a minute.

Remove from the oven and plate topped with the cream sauce and your favorite toppings.

Warm the chicken broth in a small sauce pan.

Melt the butter with the oil in a medium sauce pan over medium heat.

Whisk in the flour and cook, stirring, 2-3 minutes or until the flour has cooked.

Slowly add the broth while whisking. Cook until thickened, whisking constantly.

Add the cumin, salt and pepper and stir.

Remove from heat and whisk in the sour cream. Then add the chiles and cheese. Stir to melt.

Add hot sauce to taste, stir, and serve.