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white chicken enchiladas Recipe

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This recipe for white chicken enchiladas is from Leonard's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 cups cooked shredded chicken breast
1 cup reduced fat shredded Monterey jack cheese
1/4 cup chopped green onion
1/4 cup chopped cilantro
8 low-carb tortillas

enchiladas sauce
2 T light butter
2 T flour
1 cup fat-free chicken broth
1 cup fat-free evaporated milk
1 t garlic powder
1/2 t onion powder
salt and pepper to taste

Directions:
Directions:
Instructions:
Preheat the oven to 350°F (175°C).
In a bowl, mix together the shredded chicken, reduced-fat shredded cheese,
chopped green onions, and chopped cilantro.

Spoon the chicken mixture into the low-carb tortillas, roll them up, and place them
seam side down in a baking dish.

In a saucepan, melt the light butter over medium heat. Add the all-purpose flour
and cook, stirring constantly, for about 1-2 minutes until lightly golden.

Gradually whisk in the fat-free chicken broth and fat-free evaporated milk until
smooth. Stir in the garlic powder, onion powder, salt, and pepper.

Cook and stir until the sauce thickens, about 5-7 minutes. Pour the white
enchilada sauce over the rolled tortillas in the baking dish. Bake in the
preheated oven for about 20-25 minutes, until the cheese is melted

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
3 points for each tortilla

 

 

 

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