Ingredients
Serves: 6-8 servings
3 tablespoons butter
1/3 cup grated onions, (measure 1/3 cup then squeeze out water)
4 cloves garlic minced or pressed
3 tablespoons flour
2 cups chicken stock
1 pinch Mexican oregano
1 pinch crushed red pepper flakes
1 teaspoon cumin
1 (4 oz) can diced green chilies
1 cup greek yogurt or sour cream
2 ounces (1/4 cup) cream cheese
salt + pepper to taste
8 flour tortillas (I used a carb balanced kind), cut into 2-inch thick strips
21/2 cups cooked, shredded chicken
1 (15 oz) can black beans, rinsed + drained
1 (15 oz) can corn, drained
2 cups pepper jack cheese (use Monterey jack for milder flavor)
1 avocado, diced
3 tablespoons cilantro, chopped
Preparation
