Amy's Recipes

1.5 T butter
1.5 T flour
1.5 c Greek yogurt or sour cream
1 small pinch garlic powder
3/4 t veggie bullion
1 med onion
1 poblano pepper
1 Anaheim pepper
1 jalapeno pepper
1 c chicken or black beans
3/4ish cups frozen corn
1 c shredded cheese
1 c salsa verde or green enchilada sauce
15 corn tortillas

To make the sauce, melt butter in a sauce pan, add flour and whisk over heat until thickens and starts to brown. Add garlic powder and bullion and stir in. Stir in the yogurt. Add half the salsa verde and half the grated cheese to make the final sauce.

To make the filling, dice the onions and peppers and fry in a little oil until softened. Add the chicken or black beans, half the salsa verde, and half the shredded cheese.

Warm the tortillas in a microwave wrapped in a damp cloth. Add a scoop of filling to each tortilla, roll closed, and place with the opening downward in a skillet or casserole. Cover with sauce. Bake at 350 about minutes until golden brown on top.

Serves 4 to 5.