4 c cooked chicken breast, shredded or cubed
1 T chili powder
1/2 t garlic salt
1 t ground cumin
10 – 12 10″ flour tortillas
In a large bowl, combine the chicken, chili powder, garlic salt and cumin. Place 1/3 c chicken mix down the center of each tortilla. Roll up and place seam side down in 2 13 x 9″ baking dishes coated with cooking spray. Pour sauce over the enchiladas. Sprinkle the rest of the cheese on top. Bake at 350° F for 15 – 20 min or until it’s bubbling. Top with your choice of optional toppings.
2 T flour
1 1/2 c chicken broth
1 1/2 c reduced-fat sour cream
2 c shredded Mexican cheese blend
In a medium saucepan, whisk the flour and broth until smooth. Bring it to a boil and cook for about 2 min. Remove from heat and let it cool off for a few min. Stir in the sour cream and 1 c cheese. stir until cheese is melted.