I was so eager to attempt this formula since I had every one of the fixings to make this close by. LOVE when that occurs. Also, since I had the chicken officially cooked it was overly quick to assemble. These enchiladas are so great. This may appear to be abnormal, however gruyere cheddar truly works with this formula. There's likewise something about watching cheddar rise under the grill and when the sides of the tortillas begin to darker. I like to prop the oven open a touch, just to watch that.
White enchiladas utilize a roux made with flour, spread, and chicken stock. What makes it white is the greek yogurt. In the event that you don't care for greek yogurt you can sub in harsh cream. Red Enchilada sauce is in every case great as well. I favor it is possible that one. Enchiladas are my most loved to arrange at Mexican eateries.
- 10 soft taco shells (I used flour) (I used Tumero’s Cut Da Carb Wraps for 1 smart point)
- 2 cups cooked, shredded chicken
- 2 cups shredded Monterey Jack cheese
- 3 Tbsp. butter (lite butter)
- 3 Tbsp. flour
- 2 cups chicken broth
- 1 cup greek yogurt
- 1 (4 oz) can diced green chillies
INSTRUCTIONS
- Preheat oven to 350 degrees. Grease a 9×13 pan
- Mix chicken and 1 cup cheese in a bowl. Spread about 2 tablespoons of the chicken and cheese onto the middle of the tortilla. Roll up the tortillas and place in pan.
- In a 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. Take the pan of the heat and let it rest for awhile until the sauce has become slightly cooled.
- Stir in greek yogurt and chilies.
- Pour the sauce over enchiladas and top with remaining cheese.
- Bake 22 min and then under high broil for 3 min to brown the cheese.
Read more our recipe BROCCOLI SALAD #healthy #dietrecipe
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