Ingredients:

  • 3 cups cooked chicken breast, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 4 oz light cream cheese, softened
  • 1 can (4 oz) diced green chiles
  • 1/2 tsp cumin
  • 1/4 tsp garlic powder
  • 2 tbsp olive oil
  • 2 tbsp all-purpose flour
  • 2 cups low-sodium chicken broth
  • 3/4 cup plain Greek yogurt
  • 1 tsp salt
  • 12 corn tortillas
  • 1 cup Monterey Jack cheese, shredded
  • 2 tbsp vegetable oil

Instructions:

  1. In a large mixing bowl, combine the shredded cooked chicken, softened light cream cheese, diced green chiles, 1 cup of shredded Monterey Jack cheese, cumin, and garlic powder. Mix until the chicken is evenly coated in a thick paste.
  2. Heat olive oil in a saucepan over medium heat. Whisk in the all-purpose flour and cook for 1 minute until slightly nutty in aroma.
  3. Slowly pour in the chicken broth, whisking constantly to remove lumps. Simmer until the sauce thickens to a coating consistency.
  4. Remove the saucepan from heat and stir in the plain Greek yogurt until the sauce is smooth and opaque.
  5. Heat vegetable oil in a skillet. Warm each corn tortilla for 5-10 seconds per side until pliable.
  6. Place a generous scoop of the chicken filling into each tortilla, roll tightly, and arrange seam-side down in a 9x13 inch baking dish.
  7. Pour the creamy white sauce evenly over the enchiladas and sprinkle with the remaining 1 cup of Monterey Jack cheese.
  8. Bake at 375°F (190°C) for 20 minutes, or until the cheese is bubbling and the edges are golden-brown.