White Enchiladas (makes 10 enchiladas)
WW pts: 6 pts an enchilada
10 flour tortillas (I just look at the nutritional info and pick the one that looks the best)
2 cups jack cheese (I used 2 percent and it was still kinda high in pts)
2 chicken breast, cooked and then shredded
1 medium onion diced, and cooked with the chicken
1 can Rotel, drained
1 1/2 Tbsp butter, light
1 1/2 Tbsp flour (I used whole wheat)
1 can chicken broth
1 cup fat free sour cream
1 can Ortega diced chiles, drained (7 oz)
Preheat oven to 425. Mix together 1 cup of cheese, the chicken, onion and Rotel. Put some mixture into each tortilla, roll and place seam side down in a 9x13 casserole dish.
In a skillet, melt butter. Stir in the flour and cook until smooth and thickened. Add the chicken broth, whisking until smooth and thickened. Stir in sour cream and green chilies. Pour over top of enchiladas. Top with remaining cheese and bake for 20-25 minutes.
The only thing I could think to do different is probably add some diced green peppers into the chicken mixture.