Cheesy Chicken Enchiladas
8 servings
This dish has chicken and cheese wrapped in flour tortillas covered in a cream sauce.
Ingredients
2 boneless, skinless chicken breasts that are cooked and shredded to make 4 cups
1 cup shredded Mexican cheese blend
8 large flour tortillas (10 inch)
Sauce
2 tablespoons unsalted butter
2 tablespoons flour, all-purpose
2 cups water
2 teaspoons better than bouillon chicken base
2 containers (5.3 ounces) non-fat Greek yogurt
2 ½ cups shredded Mexican cheese blend
Directions
In a large skillet melt the butter over medium heat. With a whisk, stir in flour to make a roux. Cook for about two minutes.
Add the water, chicken flavoring, yogurt and 1 cup of the cheese. Blend with the whisk until it is smooth. Set aside.
Heat oven to 350°.
In a line in the center of each tortilla add about ½ cup of the chicken. Top with some of the cheese (about 2 tablespoons). Tightly roll up the tortillas and place in a 9” x 13” baking dish that has been sprayed with a non-stick cooking spray.
Pour the sauce over the filled tortillas. Sprinkle 1 ½ cups of the cheese over the top. Bake in the oven for about 35 minutes.
