Ingredients
Scale
- 2 cups shredded chicken breast (cooked)
- 1 teaspoon cumin (divided)
- 1 teaspoon chili powder
- 1/2 cup salsa (no sugar added, optional verde sauce)
- 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)
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 8 whole grain flour tortillas (6-inch, optional corn tortillas)
- 1 1/2 cups Mexican style cheese (reduced-fat, shredded)
- 1/4 cup cilantro (finely chopped)
Instructions
- Preheat oven to 375°F.
- In a bowl, mix shredded chicken with 1/2 teaspoon cumin, chili powder, and salsa. Fill each tortilla with the mixture and roll them tightly.
- In a pot, melt butter and whisk in flour; slowly add chicken broth until thickened. Stir in remaining cumin, cheese, green chiles, sour cream, salt, and pepper.
- Pour sauce over rolled enchiladas in a greased baking dish. Top with extra cheese and bake for 25 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 55mg