Chicken Enchiladas With Creamy Green Chile Sauce

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 12 corn tortillas
• 3 cooked boneless skinless chicken breast halves, shredded
• 3/4 cup minced onion
• 1 cup bell pepper, finely chopped
• 1/2 cup salsa
• 1/2 teaspoon cumin
• 2 tablespoons butter
• 3 garlic cloves, minced
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1/2 cup plain yogurt
• 1/2 cup light sour cream
• 1 (4 ounce) can chopped green chilies
• 1 cup shredded monterey jack cheese or 1 cup sharp cheddar cheese
• 1/2 cup chopped green onion
• 1/2 cup chopped fresh cilantro

Recipe

• 1 preheat oven to 375 degrees f.
• 2 in a skillet, saute onions and bell peppers in a little olive oil until tender. add shredded chicken (and beans, if desired), salsa and cumin and heat on low until warm. season to taste with salt and pepper.
• 3 melt the butter in a saucepan over medium heat. add garlic and saute for about 2 minutes (keeping the heat medium low so as not to scorch the garlic). add the flour and mix. then slowly add the broth, cooking and stirring with a whisk for several minutes until thickened. mix in the sour cream, yogurt and green chilies. heat throroughly but do not boil, stirring occasionally.
• 4 grease a 9x13 pan with cooking spray. then cover the bottom with about 1/2 cup of the garlic-cream sauce.
• 5 warm tortillas in microwave for a few seconds until they are soft and pliable. divide chicken mixture among the 12 tortillas. roll up each tortilla and place seam side down baking pan.
• 6 bake covered in pre-heated oven for 20 minutes or until heated through. remove foil and top with cheese and green onions and bake for 5 minutes more. garnish with fresh chopped cilantro.
• 7 serve with tomatoes, chopped lettuce, salsa and extra sour cream, if desired.