Weight Watcher’s White Chicken Enchiladas!!!

Have you ever cooked just a bunch of chicken in a crock pot before? If you haven’t done that yet, you should do it one time…

Ingredients

• 10 soft taco shells (I used flour) (I used Romero’s Cut Da Carb Wraps for 1 smart point)
• 2 cups cooked, shredded chicken
• 2 cups shredded Monterey Jack cheese
• 3 Tbsp. butter (lite butter)
• 3 Tbsp. flour
• 2 cups chicken broth
• 1 cup greek yogurt
• 1 (4 oz) can be diced green chilies

Preparation Method

1. Preheat oven to 350 degrees. Grease a 9×13 pan
2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
3. In a saucepan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in greek yogurt and chilies. Do not bring to boil, you don’t want to curdle the yogurt.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.
7. ....................................

for full recipes please see : 22recipe.com

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