But wait. There's more.
What if we proclaimed that this enchilada party be smothered in a cheesy creamy white sauce?
Well. That would simply rock.
Things that are hard: eating only one of these, keeping super down whilst watching the lighting of the tree in Rockafeller Center and taking pictures in my dining room.
Things that are not hard: surrendering to the couch after eating supper, making Brussels sprouts from the steam and fresh line of green giant, making these enchiladas.
Seriously chick-a-dees. I didn't just make these on a weeknight (ie last night) BUT I made them on a week night after taking a final exam. They are that easy.
Enter dramatic sigh and hand thrown across forehead.
Don't ask me about that final exam. Alls I can say is whoops.
Oh well. The fact that there are
Chicken Enchiladas with White Chili Cream
adapted from Chapel of the Cross
4 chicken breast cooked and shredded (I made mine the night before in the crock pot, BAM)
1/4 cup of butter
1/4 cup of flour
2 cups of fat free chicken breast
7 oz chopped green chilis
16 oz light sour cream
8 flour tortillas
2 bunches of green onions
1 1/2 cup of Monterrey jack cheese
Preheat the oven to 425. Place the shredded chicken in a large bowl.
In a skillet, melt the butter. Whisk in the flour, whisk constantly for about 1 minute. Slowly stir in the chicken broth, continue stirring until it thickens up a bit. Stir in the green chilies and the sour cream.
To the chicken, add about 1/2 a cup of the sour cream mixture, the green onions and 1 cup of the cheese. Combine.
Add about 1 1/2 cup of the sour cream mixture to the bottom of a large baking dish. Take 1 cup of chicken and place it in one tortilla. Place seam side down in the baking dish; repeat for the remaining tortillas and chicken. Pour the remaining sauce on top.
Bake for 20 minutes. Sprinkle the remaining cheese on top.
Serving size 1 enchilada (makes 8)
Points plus 11