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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.
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