|Cheesy White Chicken Enchiladas|
Cheesy White Chicken Enchiladas
8 flour tortillas, soft taco size
1 cup chicken, cooked, shredded
1 cup corn
2 cups shredded cheese, divided
3 Tbsp. butter
3 Tbsp. flour
1 1/4 cup chicken broth
1 10 oz. can cream of chicken soup
1 cup plain greek yogurt
1 Tbsp. cumin
1 Tbsp. cilantro
1/4 tsp. black pepper
Fresh cilantro, for serving, optional
Preheat oven to 350.
Spray baking dish with cooking spray.
Fill each tortilla with half a handful each of corn and chicken and a sprinkle of cheese. Roll and place seam side down in the baking dish.
In a medium pot over medium heat, melt butter. Add flour and whisk into paste. Add chicken broth, cream of chicken soup, yogurt, salt, pepper, cumin, and dried cilantro. Whisk for about five minutes, until well blended.
Pour over enchiladas and top enchiladas with remaining shredded cheese.
Bake for 25-30 minutes.
Top with fresh cilantro.
Recipe adapted from Food Family Finds