Ingredients
14 Small corn tortillas
1 ½ Tbsp. All purpose flour
1 Tbsp. Butter unsalted
¼ C. Sour cream light
½ C. Skim milk
½ C. Chicken broth
1 Tbsp. Chopped canned green chilis
¼ tsp. Cumin
¼ tsp. Chili powder
Salt and pepper to taste
8 oz. Shredded chicken
¾ C. Frozen corn
¼ C. Green onions
3.5 oz. Shredded mozzareella cheese
Instructions
Start by preheating your oven to 400 degrees F
In a medium-sized saucepan, add in your butter and melt over medium heat
Slowly stir in your all-purpose flour with the melted butter
Cook for approximately one minute. Stir frequently so the flour does not burn
Slowly whisk in the milk, chicken broth, cumin, green chilis, chili powder, sour cream, and salt and pepper to taste
Turn down to medium-low temperature and stir until sauce thickens
Now, place the shredded chicken, corn, and green onions in a medium-sized mixing bowl
Once your chicken mixture is combined, pour your sauce over the top of the chicken. Mix thoroughly until fully combined
In a medium-sized skillet, toast your tortillas on both sides over medium-low heat You can either do this dry for around 5 seconds on each side or add butter for an added crisp to the tortilla
Fill half of the tortilla with the chicken and sauce mixture. Top with a tablespoon of shredded cheese, and fold the second half of the tortilla over the filling to form your taco
We recommend Mexican or taco-style shredded cheese. They also offer a spicy cheese if you prefer that extra kick
Place your prepared tacos on a baking sheet lined with parchment paper, aluminum foil, or use non-stick spray
Bake for 12-15 minutes or until cheese is completely melted and tacos have a slight golden brown color to them
Serve with your favorite toppings and ENJOY