White enchiladas use a roux made with flour, butter, and chicken broth. Greek yogurt or sour cream is added into that roux with some green chiles. Healthy Recipes, Healthy Breakfast, Healthy, Healthy Snacks, Healthy Meals, Healthy Food
Prep time:
Cook time:
Total time:
Yield: 10 Servings
Ingredients: 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 reduced-fat Monterey Jack cheese 3 Tbsp. butter (light butter) 3 Tbsp. flour And so on.
Instructions:
Step 1. Preheat oven to 350 degrees. Grease a 9×13 pan
After that, 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.
Next step is, 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.
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