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Creamy Chicken Enchiladas

Natalie
  • 60 minutes
  • Serves 14

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