CHEESY CHICKEN ENCHILADAS

I borrowed this recipe from my daughter in law, Monica. She makes a killer chicken enchilada! I changed it just a tad, because I felt more comfortable doing the thickening of the sauce a bit differently. But it still turned out fantasmagoric! haha Super easy and quick too! I should have served chopped lettuce and roma tomatoes with these though, but I was in a hurry and we were starving! Next time! These were easily "lightened" up with light sour cream, FF chicken broth, and low fat Cheddar cheese. Not positive on the points value, but as near as I could figure, they seemed to be around 6 pts per enchilada. If you're not dieting, by all means, feel free to use the full fat versions of those ingredients though.

CHEESY CHICKEN ENCHILADAS

12 boneless, skinless chicken breast tenders, cut into chunks
Cumin
1 large onion, chopped
2 garlic cloves, minced
2 or 3 Tblsp butter
1 (6 oz) can chopped green chilies w/ juice
1/4 cup flour
2 cups chicken broth
1/2 cup sour cream
1 pkg large whole wheat tortillas (my pkg had 8 in it)
1 (8 oz) pkg shredded cheddar - Mexican blend

Preheat oven to 375. Spray a 9 x 13 baking pan with cooking spray. Place chicken chunks in small skillet, heated to med-high. Sprinkle chicken liberally with Cumin and cook until done. Set aside. In separate skillet, heated to med-high, place butter, onion and garlic. Cook until onions are translucent. Add chopped green chilies w/ juice. Stir until chilies are heated through. Add flour and stir to combine - will be very thick and pasty. Add chicken broth and whisk to combine. Stir in sour cream and simmer until slightly thickened. Add chicken to sauce and simmer for a few minutes. In the meantime, in a separate skillet, heated to med. Add just a drizzle of oil. Heat each tortilla in the oil for a few seconds on each side, just enough to soften them for rolling. Remove from heat and keep warm on a pizza pan covered with paper towels.
To assemble: Use a slotted spoon to scoop up the chicken and veggies. Place 1 spoonful on the center of each tortilla, top with a small handful of shredded cheese. fold up each end of the tortilla and hold in place while you roll in each side of the tortilla. Place seam side down in baking pan. After all your tortillas are filled, pour the remaining sauce over the top. Heat in the oven for 15 minutes, or until bubbly. Top with remaining cheese and stick back in oven for an additional 5 - 10 minutes, or until cheese is melted.

Yield: 8 enchiladas