Ingredients
Scale
- 1 tbsp Olive Oil
- 1/2 cup chopped onion
- 2 tsp Garlic Finely Chopped
- 2 cups Chicken Broth
- 3 tbsp Flour
- 1/2 tsp Coriander or Cumin Ground
- 1/8 tsp Pepper
- 1/2 cup Sour Cream
- 2 cups Chicken Breast Shredded and Cooked
- 1 can Fire Roasted Corn
- 1 cup Mexican Cheese Shredded
- 1 can Green Chiles Chopped
- 1/4 cup Fresh Cilantro Chopped
- 8 Corn or Flour Tortillas
- Salsa if desired
Instructions
- Preheat the oven to 350 degrees F. Grease a 13×9 baking dish with cooking spray and set aside.
- Heat the olive oil in a skillet over medium heat. Cook the onion and garlic until tender and fragrant.
- Combine the chicken broth, flour, pepper, and coriander in a small mixing bowl. Stir well until the clumps are dissolved.
- Pour the flour mixture in the skillet while stirring.
- Cook for 5 minutes while you continue to stir. The mixture should thicken.
- Remove from the stovetop and mix in the sour cream until incorporated.
- Combine the chicken, corn, 1/2 cup of the cheese, cilantro, half a cup of the prepared white sauce, and green chiles.
- Heat the tortillas in the microwave for 10 seconds to soften them. Go with two at a time.
- Divide the chive mixture between the tortillas.
- Roll each tortilla and arrange them in the baking dish with the seams facing down.
- Bake covered for 30 minutes.
- Top with the remaining sauce. Remove and add the remaining ½ cup of cheese. Place it back in the oven for a few minutes so the cheese melts.
- Category: Main
- Method: Oven
- Cuisine: American