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Ингредиенты
- for the enchilada sauce:
- 1 tablespoon butter
- 1 serrano pepper, minced (remove the seeds for less heat)
- 2 cloves roasted garlic, minced
- 1 tablespoon flour
- 1 cup chicken broth
- 1 teaspoon ground cumin
- 1/2 cup roughly chopped cilantro
- 1 cup salsa verde
- 1/2 cup fat free plain Greek yogurt
- salt & pepper to season
- for the enchiladas:
- about 3 cups chopped cooked chicken breasts
- 8 ounces shredded Monterrey Jack cheese
- 1 small yellow onion, chopped
- 1 cup corn (I used frozen)
- 2 cloves roasted garlic, minced
- 8-10 flour tortillasInstructions
View Full Recipe at Mom's Test Kitchen
