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CHICKEN ENCHILADAS IN WHITE SAUCE




Source of Recipe


Unknown


Recipe Introduction


This is a crowd pleaser recipe. Thick and rich white sauce, very filling
I made it into 8 servings at 5 pts each


List of Ingredients




1 lb boneless, skinless chicken breast
2 Tbsp RF margarine
3 Tbsp flour
14 oz ff cream of chicken soup
14 oz ff chicken broth
2 small cans green chilies
16 oz FF sour cream
½ C green onions
3 oz 2% sharp cheddar, fine shred
3 oz 2% RF Monterey Jack Cheese
10 Soft Taco size 98% fat-free flour tortillas


Recipe



Boil chicken in seasoned water. Cook for 30 min. Shred chicken when cool. Set aside. In saucepan melt margarine, add flour, and stir until smooth using wire whisk. Add chicken broth and stir until thick. Add chicken soup, mix until smooth. Add chiles, salt& pepper to taste. Cook until thick and bubbly. Remove from heat. Add sour cream and stir until mixed thoroughly.
Pour half of sauce mix into bottom of 9X13 glass pan. Stuff the tortillas w/ chicken, cheese and green onions, leaving some cheese and onions for top. Lay enchiladas into pan. Pour remaining sauce over top. Sprinkle w/ remaining cheese & onions. Bake @ 350 for 20-25 min. or top is slightly browned.

** My Modifications: I used only 1 can of green chilis and 4 oz of FF cheddar and 2 oz of 2% Monterrey Jack, to bring the dish to 8 servings for 5 pts.

I also cut my tortillas in 4ths and layered 1/2 on top of the sauce, then the chicken, cheese, and onions, then the sauce so it was more like a casserole instead of one serving being one tortilla.