Go Back
Print

Easy Cheesy Chicken Enchiladas

Servings 4

Ingredients

  • 2 cooked shredded chicken breasts
  • 7-8 soft 10 inch flour tortillas
  • 2 C. Chicken broth
  • 3 C. Mexican blend shredded cheese
  • 2 Tbs. plain flour
  • 2 Tbs. butter
  • 1 C. Greek low fat yogurt or sour cream

Instructions

  1. Cook chicken covered with water in slow cooker 6-8 hrs. on low
  2. Shred Chicken (I use my stand mixer for this, so much easier!)
  3. Leave broth in slow cooker, add butter and flour, slowly stirring.
  4. Add 1 Cup of the shredded cheese and the yogurt or sour cream, stir to combine. Leave slow cooker on low and cook until cheese is melted.
  5. Add in shredded chicken and stir.
  6. Place a row of the mixture on one side of the tortilla, roll up & place seam side down in a greased 9 x 13" glass baking dish. Continue with the roll-ups to fill the pan.
  7. Ladle the remaining sauce and chicken mixture over the roll-ups.
  8. Cover with the remaining shredded cheese & bake at 350 until the cheese is melted & sauce is hot & bubbly.