Chicken Enchiladas With Sour Cream White Sauce

• Meat

  • 4 cups Chicken breast, cooked

• Produce

  • 1 Optional - chopped tomatoes

• Canned Goods

  • 1 1/2 cups Chicken broth

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1 tbsp Chili powder
  • 1/2 tsp Garlic salt

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Bread & Baked Goods

  • 10 Flour tortillas (10 inches

• Dairy

  • 2 cups Mexican cheese blend
  • 1 1/2 cups Sour cream, reduced fat

Found on kidfriendlythingstodo.com

Ingredients

• 4 cups of cooked chicken breast - shredded or cubed
• 1 tablespoon chili powder
• 1/2 teaspoon garlic salt
• 1 teaspoon ground cumin
• 10-12 flour tortillas (10 inches)
• 2 tablespoons all-purpose flour
• 1&1/2 cups chicken broth
• 1&1/2 cups (12 ounces) reduced-fat sour cream
• 2 cups (8 ounces) shredded Mexican cheese blend
• optional - Chopped tomatoes, avocado, green onion, and jalapeno

Directions

• In a large bowl, combine the chicken, chili powder, garlic salt and cumin. Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in two 13-in. x 9-in. baking dishes coated with cooking spray I a medium saucepan, whisk the flour and broth until smooth Bring it to a boil, and cook for about 2 minutes Remove from heat, and let it cool off for a few minutes Stir in the sour cream and 1 cup of the cheese - stir until cheese is melted Pour the sauce over the enchiladas Sprinkle the rest of the cheese on top Bake, at 350° for 15-20 minutes or until its bubbling Top with your choice of toppings - optional ideas above