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Export 12 ingredients for grocery delivery
Step 1
Melt butter over medium heat in a skillet. Add flour and cook for 1 minute.
Step 2
Add milk, whisk until thickened - about 30 seconds to 1 minute. Add sour cream and chicken broth. Whisk and cook for 2 minutes - it should thicken slightly. Stir through cumin, jalapeños, salt and pepper. Remove from heat and set aside.
Step 3
Preheat oven to 180C/350F.
Step 4
Mix together 1/4 cup White Sauce, chicken, corn, scallions, 1 cup of grated cheese, salt and pepper.
Step 5
Pop the tortillas in the microwave for 15 seconds to warm through (so they don't crack when rolled up).
Step 6
Divide filling between tortillas, and roll them up like a cigar.
Step 7
Smear 2 tbsp of White Sauce in baking dish. Place enchiladas in the dish, seam side down. Pour over remaining White Sauce, scatter with remaining cheese.
Step 8
Bake for 25 minutes, until bubbly and golden. Serve hot!
Step 9
Optional: Serve Pico de Gallo to top it or serve it on the side. I added avocado to my base Pico de Gallo Recipe.
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