Weight watchers White Chicken Enchiladas

Ingredients:

For the Enchiladas:

• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 1 cup fat-free Greek yogurt
• 1 cup reduced-fat shredded Mexican blend cheese
• 1 can (4 ounces) diced green chilies, drained
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 8 small whole wheat or corn tortillas

For the Sauce:

• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 2 cups chicken broth (low-sodium)
• 1 cup fat-free Greek yogurt
• 1 can (4 ounces) diced green chilies, drained
• Salt and pepper to taste

For Topping:

• Chopped fresh cilantro
• Sliced green onions
• Reduced-fat shredded Mexican blend cheese

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prepare Filling: In a bowl, combine shredded chicken, Greek yogurt, shredded cheese, diced green chilies, cumin, garlic powder, salt, and pepper. Mix well.
3. Fill Tortillas: Spoon the chicken mixture evenly onto each tortilla. Roll them up and place them seam-side down in a baking dish.
4. Prepare Sauce: In a saucepan, heat olive oil over medium heat. Stir in the flour and cook for 1-2 minutes to create a roux. Gradually whisk in the chicken broth until smooth. Bring to a simmer, then reduce the heat and stir in Greek yogurt, diced green chilies, salt, and pepper. Cook until the sauce thickens.
5. Pour Sauce Over Enchiladas: Pour the sauce evenly over the filled tortillas in the baking dish.
6. Top with Cheese: Sprinkle additional shredded cheese over the top.
7. Bake: Bake in the preheated oven for 20-25 minutes or until the enchiladas are heated through, and the cheese is melted and bubbly.
8. Serve: Remove from the oven and let them cool for a few minutes. Garnish with chopped cilantro and sliced green onions.
9. Enjoy: Serve your Weight Watchers-friendly White Chicken Enchiladas with your favorite sides or a crisp green salad.