Creamy Chicken Enchiladas

Creamy Chicken Enchiladas

Serves 6

Macros per enchilada: F16 C12 P32

Ingredients:

• 6 Low Carb Tortillas (I used Kroger)
• 1.5 c (224 g) Shredded Monterey Jack Cheese
• 12 oz cooked Shredded Chicken
• 2 tbsp (28 g) Butter 
• 2 tbsp (28 g) Flour
• 1+1/3 c (320 g) Chicken Broth
• 1/3 c (80 g) Fat Free Sour Cream
• 1/3 c (80 g) Plain Greek Yogurt
• 1 stalk (7 g) chopped Green Onion
• One 4oz can diced Green Chiles
• 1/3 + 1/8 tsp Salt
• 1/3 tsp Chili Powder
• 1/8 tsp Cumin
• 1/3 tsp Onion Powder
• pinch of Red Pepper Flakes

Directions

1. Heat oven to 350
2. Spray casserole dish with non stick spray
3. In one tortilla, put 2 oz of cooked chicken and 3 tbsp (19 g) of cheese and roll into an enchilada. Place enchilada in the casserole dish. Repeat for remaining 5 tortillas.
4. In a medium sauce pan, over medium heat, melt the butter and whisk in the flour.
5. While stirring, pour in the the chicken broth and bring to a simmer 
6. Keep stirring and reduce heat to low until broth gets thick
7. Remove from heat and let cool for 2-3 mins
8. Stir in sour cream, greek yogurt, chopped onions and chilis and seasonings
9. Pour over enchiladas
10. Put 1.5 tbsp (9 g) of cheese on top of each enchilada
11. Place in over and bake for 25-30 mins
12. Once done baking, broil on high for 2-3 mins to brown the cheese