INGREDIENTS

• ▢ 1 Tbs vegetable oil
• ▢ 1 onion chopped
• ▢ 2 Tbs garlic minced
• ▢ 1 Tbs ground cumin
• ▢ 1/2 Tbs ground coriander
• ▢ 1 lb chicken breast diced
• ▢ 6 flour tortillas softened
• ▢ 1 1/2 cups cheddar cheese grated divided
• ▢ 1/4 cup butter
• ▢ 1/4 cup all purpose flour
• ▢ 2 cups chicken stock
• ▢ 1 cup sour cream
• ▢ 4 oz can chopped green chilies ▢

INSTRUCTIONS

• Preheat oven to 400F.
• Heat the oil over medium in a large skillet and cook onion until softened.
• Add in the garlic, cumin and coriander and cook for 30 seconds.
• Add the chicken and cook until done.
• Set aside.
• Melt butter in a medium saucepan.
• Whisk in the flour to make a roux, stir and cook until bubbly then whisk in chicken stock
• Bring to a boil, whisking frequently.
• Remove from heat and stir in sour cream and green chilies. Season with salt and pepper.
• Add a little sauce to the bottom of the baking dish.
• Add 1 Tbs cheese to each tortilla and divide cooked chicken evenly between tortillas.
• Roll each on up and place seam-side down in the baking dish.
• Pour sauce evenly over enchiladas.
• Top with remaining cheese.
• Bake at 400F for 20 minutes until cheese is melted and the sauce near edges of baking dish is bubbly.
• Remove from oven and let cool for 5 minutes.
• If using, sprinkle cilantro over the top.
• Devour.

FAQs and Kylee’s notes

• Use pre-cooked shredded chicken in place of raw, you won’t need to cook it as long as if you were using raw.
• If you like things spicy, add some crushed red pepper flakes to the chicken when you add the cumin/coriander. Maybe a pinch of cayenne in the sauce.
• Add a can of black beans – boost the protein content!
• Add a little cheese to the sauce with the chilies. Because cheese is awesome.