Ingredients
Scale
- 2 cups cooked shredded chicken breast
- 1 teaspoon cumin, divided
- 1 teaspoon chili powder
- 1/2 cup salsa (no sugar added) or optional verde sauce
- 1 1/2 cups reduced-fat Mexican style shredded cheese
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups fat-free chicken broth
- 4 ounces diced green chiles (canned)
- 8 ounces reduced-fat sour cream
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 8 whole grain flour tortillas (6-inch, optional corn tortillas)
- 1/4 cup finely chopped cilantro
Instructions
- Preheat oven to 375°F (190°C).
- Combine shredded chicken with 1/2 teaspoon cumin, chili powder, and salsa. Distribute over tortillas, roll, and place seam side down in a 9×13-inch casserole pan.
- In a large pot, melt butter over medium heat, add flour, and cook 1 minute while stirring. Gradually stir in chicken broth, cook 6 minutes until thickened.
- Add remaining 1/2 teaspoon cumin, 1 cup cheese, green chiles, sour cream, salt, and pepper. Stir until cheese melts.
- Pour sauce over enchiladas, sprinkle remaining 1/2 cup cheese on top, and bake 25 minutes until lightly golden.
- Garnish with chopped cilantro before serving.
Notes
- Perfect for a kid-friendly dinner.
- Can use corn tortillas for a gluten-free option.
- Leftovers store well in the refrigerator for a few days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 316
- Sugar: 11 g
- Sodium: 380 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 62 mg