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Export 11 ingredients for grocery delivery
Step 1
Preheat the oven to 350 degrees.
Step 2
Season chicken with cumin. Mix with 1/2 cup of Mexican blend shredded cheese and 1/2 cup pepper jack shredded cheese.
Step 3
Spray a 9×13 casserole pan with non-stick spray. Roll each tortilla with chicken mixture and place in a pan with the seam side down.
Step 4
Melt butter in a pan and in sprinkle flour. Whisk until smooth for about one minute. Remove from heat and whisk in chicken broth. Place back on heat until thickened and bubbly.
Step 5
Let cool for at least 5-10 minutes, then combine with sour cream. (Don’t skip this step, as sour cream may curdle if you don’t let mixture cool.) Stir in green chili salsa as well.
Step 6
Pour sauce over enchiladas and top with remaining shredded cheese.
Step 7
Bake at 350 degrees for about 20-25 minutes until bubbly and slightly browned on top. Add chopped green onion before serving.
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