• 2 cups (cooked) shredded chicken breast
• 1 teaspoon cumin, divided
• 1 teaspoon chili powder
• 1/2 cup salsa, no sugar added (optional verde sauce)
• 1 1/2 cups shredded Mexican Style Cheese, reduced-fat
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups chicken broth, fat-free
• 1 (4-ounce) can diced green chiles
• 1 (8-ounce) container sour cream, reduced-fat
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 8 (6-inch) whole grain flour tortillas, optional corn tortillas
• 1/4 cup finely chopped cilantro

1. Preheat oven to 375 degrees.
2. Combine shredded chicken breast with, 1/2 teaspoon cumin, chili powder, and salsa. Evenly distribute chicken mixture over center of tortillas, roll and place seam side down in a 9 x 13-inch casserole pan. Set aside.
3. In a large pot, melt butter over medium heat and sprinkle in flour. Cook for 1 minute while stirring continuously. Slowly pour in chicken broth. Stir until mixture starts to thickened, about 6 minutes. Add 1/2 teaspoon cumin, 1 cup cheese, green chiles, sour cream, salt and pepper. Stir until cheese is melted.
4. Pour white sauce over enchiladas, sprinkle on 1/2 cup cheese and bake 25 minutes, or until cheese is lightly golden. Sprinkle chopped cilantro over enchiladas.

Calories: 316 | Total Fat: 17g | Saturated Fat: 8g | Trans Fat: 0g | Cholesterol: 62mg | Sodium: 380mg | Carbohydrates: 24g | Fiber: 2g | Sugar: 11g | Protein: 18g