INGREDIENTS
•
10 soft corn or flour taco shells, medium size
•
1 can of whole kernel yellow corn, drained
•
1 rotisserie chicken, shredded (about 2 cups)
•
3 cups Mexican cheese blend, shredded and divided
•
1/2 cup Monterey Jack cheese for sauce
•
1/2 cup finely chopped red bell pepper
•
1 can (4 ounces) green chilies, diced
•
1/2 teaspoon salt
•
3 tablespoons butter
•
3 tablespoons flour
•
2 cups chicken broth
•
1 cup sour cream
•
3 cups white rice, cooked
Go To Recipe