CHICKEN ENCHILADAS WITH SOUR CREAM WHITE SAUCE

INGREDIENTS

• 4 cups of cooked chicken breast – shredded or cubed
• 1 tablespoon chili powder
• 1/2 teaspoon garlic salt
• 1 teaspoon ground cumin
• 10–12 flour tortillas (10 inches)

SAUCE

• 2 tablespoons all-purpose flour
• 1&1/2 cups chicken broth
• 1&1/2 cups (12 ounces) reduced-fat sour cream
• 2 cups (8 ounces) shredded Mexican cheese blend
• optional – Chopped tomatoes, avocado, green onion, and jalapeno

INSTRUCTIONS

1. In a large bowl, combine the chicken, chili powder, garlic salt and cumin. Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in two 13-in. x 9-in. baking dishes coated with cooking spray
2. In a medium saucepan, whisk the flour and broth until smooth
3. Bring it to a boil, and cook for about 2 minutes
4. Remove from heat, and let it cool off for a few minutes
5. Stir in the sour cream and 1 cup of the cheese – stir until cheese is melted
6. Pour the sauce over the enchiladas
7. Sprinkle the rest of the cheese on top
8. Bake, at 350° for 15-20 minutes or until its bubbling
9. Top with your choice of toppings – optional ideas above

This article and recipe adapted from this site

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