4 cups chicken, cooked and shredded
6 tablespoons butter
2/3 cup all-purpose flour
2/3 cup milk
2/3 cup chicken broth
2 cups sour cream
1/2 teaspoon cumin
1 teaspoon salt
1/2 teaspoon black pepper
1 yellow onion, diced
2 (4 oz) cans diced green chiles
12 small corn tortillas, cut into 1-inch strips
3 cups cheddar cheese, grated
Green onion, sliced, for serving
Preheat oven to 350°F and spray a 9×13-inch baking dish with nonstick spray.
In large saucepan, melt the butter over medium heat. Add flour and allow to cook for one minute, whisking constantly.
Stir in milk and chicken broth, whisking quickly to prevent any clumps. Season with salt, pepper, and cumin. Continue cooking until mixture has thickened.
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