Your folders
Your folders

Export 13 ingredients for grocery delivery
Step 1
Preheat the oven to 375°F (190°C).
Step 2
Heat olive oil in a large skillet over medium heat. Add onion and garlic, and cook until softened, about 3 minutes.
Step 3
Stir in the corn, green chilies, cumin, chili powder, salt, and pepper. Cook for another 2 minutes.
Step 4
Mix in the shredded chicken and half of the sour cream. Remove from heat.
Step 5
Spread a small amount of chicken broth in the bottom of a baking dish. Fill each tortilla with the chicken mixture, roll up, and place seam-side down in the dish.
Step 6
Combine the remaining sour cream and chicken broth in a bowl, then pour over the rolled tortillas.
Step 7
Sprinkle with Monterey Jack and Parmesan cheeses.
Step 8
Bake for 25-30 minutes, or until the cheese is bubbly and lightly browned.
Your folders

99 viewscreativescookery.com
25 minutes
Your folders

304 viewsletsdishrecipes.com
4.5
(215)
20 minutes
Your folders

207 viewschocolatecoveredkatie.com
Your folders
41 viewsrhubarbarians.com
Your folders

158 viewsrhubarbarians.com
5.0
(7)
50 minutes
Your folders

468 viewsnewmexicanfoodie.com
3.8
(10)
45 minutes
Your folders

571 viewscooking.nytimes.com
4.0
(662)
Your folders

460 viewscentslessdeals.com
3.9
(95)
20 minutes
Your folders

224 viewsallrecipes.com
4.4
(656)
30 minutes
Your folders

381 viewscountryliving.com
Your folders

282 viewsfromvalerieskitchen.com
5.0
(10)
20 minutes
Your folders

252 viewsmccormick.com
1 hours
Your folders

337 viewsgonnawantseconds.com
5.0
(4)
20 minutes
Your folders

247 viewshomesicktexan.com
4.9
(30)
75 minutes
Your folders
79 viewshomesicktexan.com
Your folders

102 viewseverydayeileen.com
40 minutes
Your folders

368 viewsburrataandbubbles.com
5.0
(10)
20 minutes
Your folders

14 viewsfood.com
5.0
(2)
25 minutes
Your folders

102 viewsaflavorjournal.com
4.9
(105)
15 minutes