Ingredients
- 6-8 corn tortillas (enchilada size)
- Two large chicken breasts
- 1 cup sweet corn
- 2 cups shredded Mexican blend cheese
- 3 tablespoons butter
- 3 tablespoons all purpose flour
- 1-1/4 cups chicken broth
- 1 – 10oz can cream of chicken soup
- 1 cup sour cream
- 1 – 4oz can chopped green chiles
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350 degrees F.
- Fill each tortilla with shredded chicken, a spoonful of corn and a pinch of cheese.
- Roll and place in the bottom of a baking dish with the seam side down.
- In a pot over medium heat melt the better. Add flour and whisk into a thick paste.
- Add chicken broth, cream of chicken, sour cream, chiles, salt and pepper.
- Whisk gently for 5 minutes until warm and smooth.
- Pour the sauce over the enchiladas and top with remaining shredded cheese.
- Bake for 25 to 30 minutes and serve warm.