Happy Foodie Friday! These Chicken Enchiladas and a fun way to have a hearty dish made healthy!
Ingredients: 8 Enchiladas
• 2 cups shredded chicken breast cooked
• 1 teaspoon cumin divided
• 1 teaspoon chili powder
• 1/2 cup salsa no sugar added, optional verde sauce
• 1 1/2 cups Mexican style cheese reduced-fat, shredded
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups chicken bone broth
• 4 ounces diced green chiles can
• 8 ounces sour cream container, reduced-fat
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 8 whole grain flour tortillas 6-inch, optional corn tortillas
• 1/4 cup cilantro finely chopped
Instructions:
1. Preheat oven to 375 degrees.
2. Combine shredded chicken breast with, 1/2 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.
3. 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 1/2 teaspoon cumin, 1 cup cheese, green chiles, sour cream, salt and pepper. 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.
Nutrition: 1 Enchiladas
Calories: 316
Protein: 18
Carbohydrates: 24
Fats: 17
