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A quick recipe for Enchilada's using chicken/cheese/white sauce and ready in twenty minutes.
Chicken/Cheese Enchilada's
3 Cups- or 2 Cans of White chicken (drain liquid and empty can into a bowl; flake it using a fork.)
3 Cups- Shredded Monterey Jack cheese with some cheddar cheese added.
12 Tortilla wraps(Whole Wheat) preferred.

White sauce made from following recipe.
1/4 Cup Butter
1/4 Cup Flour
2 Cups Chicken Broth(canned)
1 Cup Fat Free Sour Cream
4 oz. Chopped Green Chile's(drained)
Take a 9"X 13" glass baking dish and spray it with PAM. Take the tortilla's one at a time; lay on a cutting board or counter top and fill it with chicken and cheese in the middle. Roll the tortilla up and place it in the dish crossways with the top flap facing down. Continue to do each wrap and place in dish until dish is filled. Use a tortilla that will fit crossways in your pan; I use 6" tortilla's.
Now begin to make your white sauce.
In a 2 quart pan melt the butter and gradually add the flour to the butter when mixed thoroughly; gradually add the Chicken Broth. Continue to stir until smooth then add the Sour Cream and green chilies. Remove from stove and slowly pour over the tortilla's until all are covered. Empty all the sauce onto the top of the dish.
You may garnish the dish with chopped green onions and pimentos or green olives to give the dish some color. Bake in a preheated oven of 350* for 20 minutes. Cool for 10 minutes and then serve. Dish will go well with a green salad and some Non Fat refried beans. Enjoy!

Servings: Serves 8-10

Nutritional information per serving

No nutrition information available

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