Ingredients: |
Ingredients:
8oz boneless skinless chicken breast, cooked and shredded
1 small red onion, diced
2 large zucchini, diced
8 whole wheat flour tortillas (I used the large size of these)
1 cup fat free sour cream
1/2 cup reduced fat sour cream
1 4 oz can green chiles
1 tbsp whole wheat, all purpose flour
2 cups fat free chicken broth
1 cup reduced fat Mexican cheese blend, shredded
1/4 cup fresh cilantro, finely chopped
2 green onions, diced
2 jalapenos, seeded and diced
1 tbsp light butter
1 tsp cumin
1 tsp salt
1/2 tsp black pepper
Zest from 1 lime
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Directions: |
Directions:
Preheat oven to 350 degrees. Spray a 9” x 13” casserole pan with non-fat cooking spray. In a large bowl, combine chicken, zucchini, onion, 1/2 cup of the fat free sour cream, ½ cup shredded cheese, cumin, lime zest, salt and pepper. Mix well. One at a time, roll up the chicken mixture into each tortilla and then place in the casserole dish. In a medium sized sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Stir in chiles and remainder of the sour cream, and heat until well combined and heated through, about 3-4 minutes. Pour sour cream sauce over enchiladas, and then top with the remaining shredded cheese. Bake in oven for about 20-25 minutes or until casserole is cooked through and cheese begins to brown and bubble. Remove from oven and let cool for 5 minutes. Garnish with fresh cilantro, green onions and diced jalapenos.
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This recipe for White Chicken and Cheese Enchilads - 6 WW Points is from