Weight watchers White Chicken Enchiladas

Ingredients:

For the Filling:

• 2 cups shredded cooked chicken breast
• 1 cup fat-free Greek yogurt
• 1 cup shredded reduced-fat Monterey Jack or Mexican blend cheese
• 1 can (4 oz) diced green chilies, drained
• 1/2 cup chopped fresh cilantro
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

For the Sauce:

• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 2 cups fat-free chicken broth
• 1 cup fat-free Greek yogurt
• 1 cup shredded reduced-fat Monterey Jack or Mexican blend cheese
• Salt and pepper to taste

Other Ingredients:

• 8 medium-sized whole wheat or corn tortillas
• Additional shredded cheese for topping (optional)
• Chopped green onions and cilantro for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine shredded chicken, Greek yogurt, cheese, diced green chilies, cilantro, cumin, garlic powder, salt, and pepper. Mix well.
3. In a saucepan, heat olive oil over medium heat. Stir in flour and cook for 1-2 minutes to make a roux.
4. Gradually whisk in chicken broth until smooth. Bring to a simmer and cook until the mixture thickens.
5. Remove the saucepan from heat and stir in Greek yogurt and shredded cheese until smooth. Season with salt and pepper to taste.
6. Spoon a small amount of the sauce onto the bottom of a baking dish.
7. Spoon the chicken mixture onto each tortilla, roll them up, and place them seam-side down in the baking dish.
8. Pour the remaining sauce over the enchiladas.
9. If desired, sprinkle additional shredded cheese on top.
10. Bake in the preheated oven for 20-25 minutes or until the enchiladas are heated through and the cheese is melted and bubbly.
11. Garnish with chopped green onions and cilantro, if desired.
12. Serve and enjoy your Weight Watchers-friendly white chicken enchiladas!