The perfect Cinco de Mayo dinner!! These Clean Eating White Chicken Enchiladas so delicious your family will beg you to make this every week! The white sauce is so rich and creamy, you and your family would never guess it was made yogurt and healthy ingredients. If you are following my program... and you have the "fricken chicken" made in advanced ... you can whip this up in minutes!
2 cups cooked chicken
1 cup shredded cheese or dairy free alternative
1/2 teaspoon salt
1 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon garlic powder
8 corn tortillas
3 tbs oat flour (or any flour)
2 cups chicken broth (or water)
1 cups Greek yogurt or dairy free alternative
1 (4 oz) can diced green chilies
Preheat oven to 375 degrees. Spray a 9x13 inch baking dish with nonstick cooking spray.
In a medium-sized bowl, mix together cooked chicken with 1/2 cup of shredded cheese and the seasonings.
Divide chicken mixture amongst each of the tortillas. Roll them all up and place them in the prepared baking dish.
Spray and heat a medium sauce pan over medium heat. Add the oat flour and let cook for about 1 minute. Add chicken broth and whisk until oat flour is dissolved completely in chicken stock, which takes about about 3 minutes. Turn off heat and stir in Greek yogurt and green chilies. Whisk until smooth sauce forms.
Pour sauce over enchiladas, and top with remaining 1/2 cup shredded cheese and bake for about 15-20 minutes.
If you'd like, you can turn the broiler on high and broil these for a minute or two until cheese is slightly browned and bubbly. Enjoy with cilantro and salsa Verde if desired. Serves 8