Flavorful chicken engrossed in tortillas and smothered within a rich, creamy sauce seems like a dieter’s nightmare, nonetheless it doesn’t ought to be! Our Skinny White Chicken Enchiladas are our version of creamy enchiladas. We added seasoning to shredded chicken?and wrapped it in whole wheat or corn tortillas, then topped which includes a homemade cream sauce and reduced fat cheese. We’ve lowered the body fat content without having to sacrifice that rich texture which makes creamy enchiladas so great!

These chicken enchiladas will automatically be described as a hit with your entire family! Serve which includes a side individuals?Restaurant Style Mexican Rice?and some veggies for just a filling and balanced meal.

Ingredients

• 2 cups (cooked) shredded chicken
• 1 teaspoon cumin, divided
• 1 teaspoon chili powder
• 1/2 cup salsa, no sugar added (optional verde sauce)
• 1 1/2 cups shredded Mexican Style Cheese, reduced-fat
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups chicken broth, fat-free
• 1 (4-ounce) can diced green chiles
• 1 (8-ounce) container sour cream, reduced-fat
• 1/2 teaspoon sea salt
• 1/2 teaspoon pepper
• 8 (6-inch) wholesome flour tortillas, optional corn tortillas
• 1/4 cup finely chopped cilantro

Instructions

1. Preheat oven to 375 degrees.
2. Combine shredded chicken white meat with, 1/2 teaspoon cumin, chili powder, and salsa. Evenly distribute chicken mixture over center of tortillas, roll make seam side down in the 9 x 13-inch casserole pan. Put aside.
3. In a sizable pot, melt butter over medium heat and sprinkle in flour. Cook for One minute while stirring continuously. Slowly pour in chicken broth. Stir until mixture begins to thickened, about 6 minutes. Add 1/2 teaspoon cumin, 1 cup cheese, green chiles, sour cream, pepper and salt. Stir until cheese is melted.
4. Pour white sauce over enchiladas, sprinkle on 1/2 cup cheese and bake 25 minutes, or until cheese is lightly golden. Sprinkle chopped cilantro over enchiladas.