Cooked - Skinny White Chicken Enchiladas

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Skinny White Chicken Enchiladas

8.0

2 cups shredded chicken breast (cooked)

1 teaspoon cumin (divided)

1 teaspoon chili powder

½ cup salsa (no sugar added, optional verde sauce)

1 ½ cups Mexican style cheese ( reduced-fat, shredded)

2 tablespoons butter

2 tablespoons flour

2 cups chicken broth (fat-free)

4 ounces diced green chiles (can)

8 ounces sour cream (container, reduced-fat)

½ teaspoon sea salt

½ teaspoon black pepper

8 whole grain flour tortillas (6-inch, optional corn tortillas)

¼ cup cilantro (finely chopped)

Preheat oven to 375 degrees.
Combine shredded chicken breast with, ½ teaspoon cumin, chili powder, and salsa. Evenly distribute chicken mixture over center of tortillas, roll and place seam side down in a 9 x 13-inch casserole pan. Set aside.
In a large pot, melt butter over medium heat and sprinkle in flour. Cook for 1 minute while stirring continuously. Slowly pour in chicken broth. Stir until mixture starts to thickened, about 6 minutes. Add ½ teaspoon cumin, 1 cup cheese, green chiles, sour cream, salt and pepper. Stir until cheese is melted.
Pour white sauce over enchiladas, sprinkle on ½ cup cheese and bake 25 minutes, or until cheese is lightly golden. Sprinkle chopped cilantro over enchiladas.

Course🍽️Main Course

Diets🥩Carnivore...

Category🌮Enchiladas

Cuisine🇲🇽Mexican

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 110 weeks ago

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