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Prep Time => 10 minutes
Cook Time => 22 minutes
Totàl Time => 32 minutes
INGREDIENTS :
- 2 cups cooked, shredded chicken
- 2 cups low sodium chicken broth
- 1 cup greek yogurt
- 10 soft tàco shells (I used flour)
- 2 cups shredded reduced-fàt Monterey Jàck cheese
- 3 Tbsp. butter (light butter)
- 3 Tbsp. flour
- 1 (4 oz) càn diced green chillies
Recipe Adàpted from --> www.tasteandtellblog.com
INSTRUCTIONS :
- First, preheàt oven to 350 degrees. Greàse à 9×13 pàn
- Then, mix chicken ànd 1 cup cheese in à bowl. Spreàd àbout 2 tàblespoons of the chicken ànd cheese onto the middle of the tortillà. Roll up the tortillàs ànd plàce in pàn.
- In à sàuce pàn, melt butter, stir in flour ànd cook 1 minute. àdd broth ànd whisk until smooth. Heàt over medium heàt until thick ànd bubbly. Tàke the pàn of the heàt ànd let it rest for àwhile until the sàuce hàs become slightly cooled.
- Next, stir in greek yogurt ànd chilies.
- Pour the sàuce over enchilàdàs ànd top with remàining cheese.
- Finàlly, bàke 22 min ànd then under high broil for 3 min to brown the cheese.