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adapted from "Valerie's Kitchen"
Combine chicken, sour cream, green chiles and cheese in a large bowl. Season with salt and pepper. Divide filling between tortilla shells, folding in the sides and rolling up around the filling. Heat Fustini's Persian Lime olive oil in a large skillet. Place each tortilla roll into a hot pan. Cook on each side until lightly brown. Remove from pan and pour green chile sauce over the top. Garnish with fresh cilantro.
Heat Chipotle olive oil in a medium saucepan over low heat. Whisk in flour and cook, stirring continually until the mixture begins to turn brown. Whisk in chicken broth, enchilada sauce, cumin, salt and pepper. Increase heat to medium-high and bring mixture to a boil. Reduce heat to low to keep mixture simmering and stir occasionally until thickened.
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