INGREDIENTS
•
3 cups shredded chicken (about 2-3 chicken breasts, depending on size)
•
1 tablespoon butter
•
1 red bell pepper, diced
•
1 cup frozen corn
•
2 cups shredded Monterrey jack cheese, divided
•
1 cup shredded Colby jack cheese
•
10 flour tortillas
•
2 tablespoons butter
•
1 jalapeno, seeded and finely minced
•
1/4 cup all-purpose flour
•
1 can (14.5 oz) low sodium chicken broth
•
1 teaspoon cumin
•
1 teaspoon garlic powder
•
1/2 teaspoon chili powder
•
1/2 teaspoon paprika
•
1/2 teaspoon onion powder
•
1/2 teaspoon salt
•
1/4 teaspoon pepper
•
juice of 1 lime
•
1/2 cup sour cream
•
diced avocado
•
diced tomato
•
cilantro
•
sour cream