Prep Time: 30 minutes
Cook Time: 30 minutes
Yield: 8 enchiladas
Chicken and veggie enchiladas baked in a light green sauce.
- Combine the chicken, beans, corn, tomatoes, and taco sauce. Salt and pepper to taste. Set aside.
- Add 2 cups chicken broth, cilantro, yogurt, cumin, and pepper to a blender. Blend until smooth. Heat the butter in a skillet until melted. Stir in the flour and cook 1 minute. Slowly stir in the other 2 cups of broth until creamy. Add to the mixture in the blender.
- Lay out all your tortillas. Divide the chicken mixture onto each tortilla. Roll up and place seam side down in a greased 9×13 pan. Cover the enchiladas with the green sauce. Top with cheese. Bake at 350* uncovered for 30-35 minutes. Serves 6-8.