• 2 cups shredded chicken breast cooked

• 1 teaspoon cumin divided

• 1 teaspoon chili powder

• 1/2 cup salsa no sugar added, optional verde sauce

• 1 1/2 cups Mexican style cheese reduced-fat, shredded

• 2 tablespoons butter

• 2 tablespoons flour

• 2 cups chicken bone broth

• 4 ounces diced green chiles can

• 8 ounces sour cream container, reduced-fat

• 1/2 teaspoon sea salt

• 1/2 teaspoon black pepper

• 8 whole grain flour tortillas 6-inch, optional corn tortillas

• 1/4 cup cilantro finely chopped

Instructions:

1. Preheat oven to 375 degrees.

2. Combine shredded chicken breast with, 1/2 teaspoon cumin, chili powder, and salsa. Evenly distribute chicken mixture over center of tortillas, roll and place seam side down in a 9 x 13-inch casserole pan. Set aside.

3. In a large pot, melt butter over medium heat and sprinkle in flour. Cook for 1 minute while stirring continuously. Slowly pour in chicken broth. Stir until mixture starts to thickened, about 6 minutes. Add 1/2 teaspoon cumin, 1 cup cheese, green chiles, sour cream, salt and pepper. Stir until cheese is melted.

4. Pour white sauce over enchiladas, sprinkle on 1/2 cup cheese and bake 25 minutes, or until cheese is lightly golden. Sprinkle chopped cilantro over enchiladas.

Nutrition: 1 Enchiladas

Calories: 316

Protein: 18

Carbohydrates: 24

Fats: 17