INGREDIENTS
2 1/2 cups
Chicken thighs, cooked
3 1/2 tsp
Coriander
1/2 cup
Corn, frozen
2
Green onions
1
Poblano pepper
3/4 tsp
Powdered garlic
1/2 cup
Yellow onion
1 cup
Chicken broth, low-sodium
3 tbsp
All-purpose flour
1/4 tsp
Black pepper, ground
1/8 tsp
Cayenne pepper
1/2 tsp
Kosher sea salt
1/2 tsp
Paprika
1/2 tsp
Salt
1 tbsp
Olive oil
1/2 tsp
Cumin
14
Corn tortillas
3 tbsp
Butter
2 1/2 cups
Sargento 4 cheese mexican blend
3/4 cup
Sour cream, regular or light
1 cup
Whole milk