Ingredients
Scale
- 1/4 cup sour cream
- 1 tbsp canned green chilis
- 1/4 tsp ground cumin
- Salt to taste
- 1.5 tbsp all-purpose flour
- 1/4 tsp chili powder
- Black pepper to taste
- 1/2 cup skim milk
- 1/2 cup chicken broth
- 1 tbsp unsalted butter
- 1/4 cup green onions
- 8 oz shredded chicken (cooked)
- 3/4 cup frozen corn
- 14 small corn tortillas
- 3.5 oz shredded mozzarella cheese
Instructions
- In a non-stick skillet over medium heat, melt the butter and sauté the green chilis for 2-3 minutes. Whisk in flour, salt, pepper, cumin, and chili powder until smooth.
- Gradually add skim milk and chicken broth while whisking until thickened.
- In a mixing bowl, combine shredded chicken, frozen corn, and green onions; pour the creamy sauce over and mix well.
- Warm the corn tortillas. Fill each with the chicken mixture and top with mozzarella cheese.
- Serve immediately with your favorite toppings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (approximately 150g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg