- 2 cups Chicken Breast Cooked and Shredded
- 1 can fire Roasted Corn
- 1 can green Chilis chopped
- 4 medium Green onions sliced
- 1 medium tomato diced
- ½ cup Onion chopped
- 2 tsp Garlic freshly minced
- 1 tbsp Olive Oil
- 2 cups chicken Broth
- 3 tbsp Flour
- ½ tsp Cumin or Coriander
- ¼ tsp Black Pepper
- ½ cup Sour Cream
- 1 cup Mexican Blend Cheese
- 8 tortillas Corn or flour
- ¼ cup Cilantro Chopped
- Salsa if desired
1. Preheat the oven to 350*2. Lightly spray a 9x13 baking dish with nonstick spray3. In a skillet over medium high heat, add Olive Oil4. Saute the onion and garlic for 3 to 4 minutes5. Cook until the onion has softened6. In a mixing bowl combine the flour, broth, cumin or coriander and the black pepper with a whisk until combined7. Slowly add the mixture to the skillet8. Continue to cook for about 5 minutes until the mixture thickens slightly, remove from heat9. Stir in the Sour Cream until well blended10. In a mixing bowl, combine the shredded chicken, corn, ½ cup cheese, ½ cup of the sauce from the skillet, the cilantro and the chilis11. Warm the tortillas slightly with a damp towel in the microwave12. Lay two tortillas in front of you 13. Spoon a small amount, about ⅓ cup, of the mixture in the center of each tortilla14. Roll the tortillas, repeat until all tortillas are filled15. Lay seam side down in the prepared baking dish16. Cover the enchiladas with the remaining sauce17. Cover the baking dish with Aluminum foil and place in oven18. Bake for 35 minutes, remove from oven and remove the foil19. Sprinkle the remaining cheese over the top of the tortillas20. Let stand for 5 minutes before serving21. Just before serving, top with chopped tomato and Green onions,22. Serve with salsa if desired.
