INGREDIENTS
3 cups
shredded chicken (about 2-3 chicken breasts, depending on size)
1 tbsp
butter
1
red bell pepper, diced
1 cup
frozen corn
2 cups
shredded Monterrey jack cheese, divided
1 cup
shredded Colby jack cheese
10
flour tortillas
2 tbsp
butter
1
jalapeno, seeded and finely minced
1/4 cup
all-purpose flour
1 can
low sodium chicken broth
1 tsp
cumin
1 tsp
garlic powder
1/2 tsp
chili powder
1/2 tsp
paprika
1/2 tsp
onion powder
1/2 tsp
salt
1/4 tsp
pepper
juice of 1 lime
1/2 cup
sour cream
diced avocado
diced tomato
cilantro
sour cream