Ingredients
For the Enchiladas:
2 cups cooked and shredded chicken breast
1 cup shredded Monterey Jack cheese
1 cup shredded mozzarella cheese
8 small whole wheat or low-carb tortillas
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon cumin
½ teaspoon smoked paprika
½ teaspoon salt
½ teaspoon black pepper
For the White Sauce:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour (or whole wheat flour)
1 ½ cups low-sodium chicken broth
½ cup plain Greek yogurt or light sour cream
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
1 small can (4 oz) diced green chilies
Instructions
Prepare the Filling:
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
In a large bowl, combine shredded chicken, Monterey Jack cheese, mozzarella cheese, garlic powder, onion powder, cumin, smoked paprika, salt, and black pepper. Mix well.
Assemble the Enchiladas:
3. Divide the chicken mixture evenly among the tortillas and roll them up tightly.
4. Place the rolled tortillas seam-side down in the prepared baking dish.
Make the White Sauce:
5. In a medium saucepan, melt butter over medium heat. Add flour and whisk continuously for 1 minute to create a roux.
6. Gradually add chicken broth while whisking, allowing the mixture to thicken.
7. Stir in Greek yogurt, garlic powder, salt, black pepper, and diced green chilies. Cook for 2 minutes until smooth and creamy.
Bake the Enchiladas:
8. Pour the white sauce evenly over the enchiladas, making sure they are fully covered.
9. Sprinkle extra cheese on top if desired.
10. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Serve:
11. Let the enchiladas rest for 5 minutes before serving. Garnish with fresh cilantro or diced avocado if desired.