Creamy White Chicken Enchiladas

This recipe is part of a regimen I feed to add weight to my CF DDF508, GERD, CFRD 35 y/o husband.


8 – 10 large corn tortillas
1 pre-cooked plain rotisserie chicken, shredded (or three frozen chicken tenders)
1 cup corn (you can skip the corn if there are digestive problems, or use creamed corn but it will change the flavor a little)
4 cups shredded Mexican blend cheese, divided in half
3 tablespoons butter
3 tablespoons all purpose flour
1 1/4 cups chicken broth
10 oz can cream of chicken soup (can substitute cream of mushroom)
1/2 cup sour cream (can substitute plain yogurt)
4 oz can chopped green chilies
1/4 teaspoon ground black pepper
1/4 teaspoon sea salt


Preheat oven to 350 degrees F.
Fill the center of each tortilla with a handful of shredded chicken, a tablespoon of corn, and a pinch of the shredded cheese.
Roll and place in the bottom of a 13 x 9 baking dish with the seam side down.
In a pot over medium heat, melt the butter. Add flour and whisk into a thick paste.
Add chicken broth, cream of chicken, sour cream, chilies, salt and pepper.
Whisk gently for about 5 minutes until warm and smooth.
Pour the sauce over the enchiladas and top with remaining shredded cheese.
Bake for 25-30 minutes and serve warm.

Approx total carbs for one enchillada: 20g


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