Easy White Enchiladas

One of our favorite theme of meals at our house is Mexican food... weather it is tacos or enchiladas, we're in.  Not only because it's tasty, but also because it's quick to make on any night of the week.  Here is a recipe for White Enchiladas I made a few weeks ago.  It doesn't appear to be the healthiest, but I used a lot of fat free or low fat items to help out.  I also used whole wheat tortilla shells... healthify where you can :)  Also, I recently discovered I'm lactose intolerant (very sad).  So, on my half of the enchiladas I used soy cheese.  It was really good, surprisingly!  It got melty and you would never have guessed it was fake.   (**Side note, there is dairy in other parts of the meal... but I do what I can) Anyway, here ya go:

White Enchiladas

6-8 Corn (or Wheat) Tortillas

1 Rotisserie Chicken, shredded

1 cup Sweet Corn

4 cups shredded Mexican Blend Cheese

3 T Butter

3 T Flour

1 1/3 cup Chicken Broth

10 oz Cream of Chicken Soup

1 cup Sour Cream

4 oz Chopped Green Chiles

S&P

Preheat oven to 350 degrees.  Fill center of each tortilla w/ a handful of chicken, 1 T corn, a pinch of shredded cheese.  Roll and place in the bottom of a baking dish with seam side down.

In a pot, over medium heat, melt the butter.  Add flour whisk into a thick paste.  Add chicken broth, soup, sour cream, chiles, S&P.  Whisk gently for about 5 minutes.

Pour sauce over enchiladas, top with remaining cheese.

Bake for 25-30 minutes.  

Super delicious, and I'm sorry I didn't take a picture.  I definitely recommend this.  It's tasty and very easy to make.  A little bit of prep work, but worth it.  Enjoy :)