Description
These Skinny White Chicken Enchiladas are a lighter version of regular enchiladas and make a yummy meal you can feel good about!
Ingredients
Scale
- 2 cups shredded, cooked rotisserie chicken
- 1 tsp cumin divided
- 1 tsp chilli powder
- 1/2 cup verde salsa
- 1 1/2 cup of Mexican-style cheese
- 2 TBSP butter
- 2 TBSP flour
- 2 cups chicken broth
- 4 oz can diced green chilis
- 8 oz sour cream, reduced fat
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 8 whole grain flour tortillas 6″
- 1/4 cup cilantro chopped
Instructions
- Preheat oven to 375
- Combine shredded chicken breast with 1/2 tsp cumin, chili powder and salsa
- Add chicken mixture to center of 6″ tortilla, roll and place in 9×13 pan, seam-side down
- n a large pot, melt butter over medium heat and sprinkle with flour
- Cook for 1 minute while stirring continuously
- Slowly pour in chicken broth
- Stir until mixture starts to thicken, this should take about 6 minutes
- Add remaining cumin, 1 cup of cheese, green chilies, sour cream, and salt and pepper to taste
- Stir until cheese is melted
- Pour white sauce over the enchiladas, sprinkle with 1/2 cup cheese and bake for 25 minutes
- Sprinkle chopped cilantro over the top