Ingredients
Sauce:
3 tablespoons butter
3 tablespoons all-purpose flour
1 can (14 ounces) low-sodium chicken broth
1 can (10 ounces) Rotel diced green chiles and tomatoes
1 + 1/2 cups sour cream, plus more for serving
coarse salt and fresh black pepper
Enchiladas:
3 - 4 cups cooked chicken, cut into bite size pieces or shredded (I like rotisserie)
1 cup corn
1 cup shredded extra sharp cheddar cheese
about 12 corn tortillas or small flour tortillas
1 + 1/2 cups queso fresco, feta, monterey jack or more cheddar, for
topping
green onions, snipped with kitchen shears, for garnish
guacamole, for serving, optional
Preparation
