White Chicken Enchiladas

Adam loves mexican, and would probably classify it as his favorite genre of food. We haven't had it in a while, so when I stumbled upon this dish I immediately printed it out and planned to make it for a Saturday night dinner. I also love mexcian, but this is also a little different so it became sort of new and exciting.

These were easy to throw together, especially since I used a Publix cooked rotisserie chicken instead of cooking my own, and you could pop these in the freezer instead of the oven to save for a later night when you're too busy to mess with cooking. We both really enjoyed these and will be making them again. (The amounts that I used yielded 6 enchiladas.)

White Chicken Enchiladas (originally from Cassie Craves, found on A Taste of Home Cooking)
6 soft taco size flour tortillas (I use the Ole Extreme Wellness whole wheat tortillas at 70 cal each)
1 cups shredded Monterey jack cheese, divided in half
1 cup shredded Pepperjack Cheese, divided in half
2 cups shredded cooked chicken
1 large Green Bell Pepper, sliced
2 Jalapeno Peppers, sliced
3 tablespoons butter
3 tablespoons flour
12 oz chicken broth
1 cup sour cream (I used fat free and you cannot tell the difference)
1 7-ounce can diced green chiles
Cilantro for garnish, if desired


Preheat oven to 425 degrees.

Place jalapeno and bell peppers into a skillet on medium heat with cooking spray. Let cook until soft, about 10-15 minutes.

Mix together 1 cup of the cheeses with the chicken and coked peppers. Place an equal amount of the mixture into each tortilla, roll up and place seam side down into a baking pan.

In a skillet, melt the butter. Stir in the flour and cook for 1 minute. Add the chicken broth, whisking until smooth. Cook over medium heat until thick and bubbly. Stir in sour cream and green chiles. Pour over the top of the enchiladas; sprinkle with remaining shredded cheese.

Bake for 20 to 25 minutes. Sprinkle with cilantro, if desired.