Chicken Enchiladas

Ingredients

• 1 tablespoon olive oil

• 1/2 cup chopped onion (1 medium)

• 2 teaspoons finely chopped garlic

• 2 cups chicken broth

• 3 tablespoons flour

• 1 teaspoon cumin

• 1/4 teaspoon pepper

• 8 oz sour cream

• 2 cups shredded chicken or https://ykcirzeravla.blogspot.com/2018/09/velveteen-chicken-for-stir-fry.html

• 1 cup frozen corn, thawed

• 8 oz shredded Mexican cheese blend

• 1 can (4.5 oz) chopped green chiles

• 8 large corn tortillas (or 12 small)

• 1 medium tomato chopped

• 4 medium green onions, sliced

Steps

• Heat oven to 350

• Butter 13x9 pan

• Saute onion and garlic for 4 mins

• Sir in broth, flour, cumin and pepper and cook for 6 minutes stirring constantly

• Remove from heat

• Stir in sour cream

• In another bowl, mix chicken, corn, 1/2 of the cheese, the chiles, and 1/2 cup of the sauce

• Spoon about 1/3 cup chicken mixture down center of each tortilla, roll up, and arrange seam sides down in baking dish

• Top enchiladas with remaining sauce.

• Cover with foil and bake 35 minutes

• Remove from oven and sprinkle with remaining 1/2 cup cheese, then top with chopped tomato and green onions

Red Sauce: https://ykcirzeravla.blogspot.com/2015/01/enchiladas.html

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