Ingredients
Scale
- 2 cups chicken broth
- 2 minced garlic cloves
- ½ cup sour cream
- ½ teaspoon ground cumin
- ½ cup chopped onion
- 1 can chopped green chilies
- ¼ cup chopped fresh cilantro
- 2 cups cooked, shredded chicken breast
- 1 tablespoon olive oil
- 3 tablespoons all-purpose flour
- 1 cup shredded Mexican blend cheese
- 1 can fire-roasted corn
- ⅛ teaspoon black pepper
- 8 flour or corn tortillas
- 1 chopped fresh tomato
- 4 sliced green onions
- Salsa, to serve
Instructions
- Preheat the oven to 350 degrees F and grease a 13 x 9-inch baking dish.
- Heat a nonstick 10-inch skillet and add the oil.
- Saute the garlic and onion for a few minutes.
- Whisk the broth, flour, broth, cumin, and black pepper, then add this gradually to the onion mixture, stirring between additions.
- Cook for 5 minutes, stirring often, until the mixture thickens a little.
- Take it off the heat and stir in the sour cream.
- Mix the corn, chicken, drained chilies, cilantro, half the cheese, and half the broth mixture.
- Warm the tortillas in the microwave until pliable.
- Spoon about ⅓ cup of the chicken mixture down the middle of each tortilla.
- Roll them up and arrange, seam side facing down, in the prepared baking dish.
- Pour the rest of the sauce over the top and cover the dish with foil.
- Bake for 30 minutes or until the sauce is bubbling.
- Take it out of the oven, discard the foil and sprinkle the rest of the cheese on top.
- Leave it on the countertop for 10 minutes so the cheese can melt, and then serve.
- Cook Time: 1 hour