Ingredients
- 8 6 in Flour tortillas taco size, not enchilada size
- 3 cups Shredded chicken or rotisserie chicken!
- 2 cups Shredded mozzarella, cheedar, or other cheese
- 4 oz. Cream cheese softened
- 1 tsp Onion powder
- 1 tsp Smoked paprika
- 3 Tbsp Unsalted butter
- 3 Tbsp All-purpose flour
- 1 tsp Chili powder
- 2 cups Low-sodium chicken broth
- 1 cup Plain Greek yogurt or sour cream
- 1 4 oz. can Diced green chiles
Instructions
- Preheat your oven to 350°F. Lightly grease a 9x13 baking dish to prevent sticking.
- In a medium bowl, combine shredded chicken, cream cheese, onion powder, smoked paprika, and HALF the shredded cheese. Mix well.
- Lay a tortilla flat, spoon about 1/3 cup of the chicken mixture into the center, and roll it up. Place it seam-side down in the prepared baking dish.
- Repeat for all tortillas.
- Melt butter in a medium saucepan over medium heat. Whisk in the flour and chili powder to form a roux.
- Gradually pour in chicken broth while whisking to avoid lumps. Let the sauce simmer for 2–3 minutes until slightly thickened.
- Pour the creamy sauce evenly over the enchiladas in the baking dish. Sprinkle the remaining cheese on top.
- Bake for 20–25 minutes, then broil for 2–3 minutes to get that golden, bubbly cheese.
- Serve up your enchilladas with a salad, cilantro-lime rice, roasted bveggies,or whatever you like!
Nutrition
Calories: 467kcal | Carbohydrates: 21g | Protein: 38g | Fat: 25g | Saturated Fat: 12g | Sodium: 838mg | Sugar: 2g