White Chicken Chili Enchiladas

Ingredients:

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 For the Enchiladas:
2 cups cooked, shredded chicken. Season your chicken with whatever you like!
2T taco seasoning
1 cup shredded Monterey Jack or Cheddar cheese
1/2 cup sour cream (or Greek yogurt for lower calorie higher protein)

3oz cream cheese (softened)

1 (4 oz) can diced green chilies

1/4 cup chopped green onions (optional)
8 flour tortillas (whatever fits your lifestyle, I use low carb)

For the White Sauce:
3 tbsp butter
3 tbsp flour

1T taco seasoning
2 cups chicken broth
1/2 cup sour cream

1 Cup shredded Monterey Jack or Cheddar cheese
Salt & pepper to taste

Optional: extra cheese for topping

Instructions:

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1. Preheat the oven to 350 degrees.

2. In a large bowl, mix together the shredded chicken, sour cream, cheese, cream cheese, chilies, and half of the taco seasoning.

3. Fill tortillas of choice with filling down the middle.  Roll them up and place them seam side down into a greased 9”x13” baking dish.

4. In a medium sized pan, melt the butter over medium heat. Add the flour and the rest of the taco seasoning. Whisk it into the butter for about 3 minutes.

5. Slowly whisk in the chicken stock and stir in the rest of the shredded cheese and sour cream. Reduce the heat to medium-low and continue cooking until the cheese is melted and the sauce is smooth.

6. Season the sauce with a little salt and pepper (if needed) and pour it evenly over the enchiladas. Sprinkle the top with a little extra cheese (optional)

7. Place them in the oven for about 25 minutes or until hot and bubbly.

8. Let rest a few minutes before serving and enjoy!