14 corn Tortillas (Small)
1 ½ tbsp All-Purpose Flour
1 tbsp Butter (Unsalted)
¼ cup Sour Cream (Light)
½ cup Skim Milk
½ cup Chicken Broth (Low Sodium)
2 tbsp Jalapenos (Diced)
¼ tsp Cumin
¼ tsp Chili Powder
1/16 tsp Kosher Salt
1 cup Chicken (Shredded)
¾ cup Can Corn
3.5 oz Mozzarella Cheese (Shredded)
Preheat 400 degrees.
Line a baking sheet with parchment paper.
Put the tablespoon of butter in a medium-size saucepan on medium heat.
Slowly add in the flour, stirring as you add.
Continue to stir while cooking for one minute.
Whisk in milk, chicken broth, cumin, jalapenos, chili powder, sour cream, salt and pepper. Reduce the heat to medium-low.
Continue to stir until the sauce thickens. Add shredded chicken, corn, jalapenos in a bowl. Stir to mix.
Pour the sauce over the chicken mixture. Mix to combine. Toast dry tortillas in a medium skillet on medium-low heat for 5 seconds.
If you prefer a crisp tortilla add butter to the skillet before adding the tortilla.
Scoop about two tablespoons of chicken mixture into your tortilla. Top with one tablespoon shredded cheese.
Fold the second half of the tortilla over the filling. Lightly sprayed the tortillas with butter cooking spray before going into the oven. (This will crisp them up a bit.)
Lay the filled tortillas on their side on the baking sheet. Bake at 400 degrees for 12 minutes.
Serve immediately. Leftovers can be stored in the refrigerator or can be put in the freezer.