3/4 lb chicken breast, shredded
1 to 1 1/2 cups refried beans
1 heaping TBSP dried onion flakes, or 1 tsp onion powder
8 flour tortillas, softened (8 inches each)[ *I use LA BANDERITA [found at Walmart] Low Carb - they are soft and easy to work with right out of the package, plus 6 grams of Fiber EACH!]
2 cups sharp white Cheddar [ or whatever kind you like]
2 TBSP butter
3 TBSP flour
2 cloves garlic, minced/crushed
2 cups chicken broth
1.5 cups sour cream [ or I **PREFER** to use non fat greek yogurt. It honestly tastes just like regular Sour Cream with no fat and considerably more Protein. WIN/WIN]
4 oz. chopped green chilies
Directions:
*if desired: Garnish with thin sliced green onion or chopped parsley.
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I put the butter, 2 cups water, chicken bouillon enough for 2 cups of broth, onion powder [or dried flakes], and garlic powder, in a microwave safe bowl. Heat for 3 minutes. Add flour, whisk till smooth. Add cheese, heat another 1 minute and 30 seconds. Whisk again. Add Greek yogurt. Whisk some more. There is your sauce.
Now I like to boil a whole 3 Lb lb bag of chicken breasts at a time [about 45 minutes to an hour from frozen state] and then separate them into roughy 1 LB portions in freezer baggies, and freeze those babies.
So I pull about 2 frozen cooked chicken breasts from the freezer in the morning. when thawed, shred those babies and put them back into their baggie and back into the fridge until ready to use.
In small sauce pan I put the green chilies, 1 cup of refried beans, and 2 heaping TBSP of greek yogurt, and the shredded chicken. Stir together and heat on low to med-low while making the sauce.
I pour a bit of the sauce into the pan before I start adding Enchiladas, then add a bit [ 1/3 cup of sauce to the filling mix]. Roll those puppies up, cover with remaining sauce and bake at 400F for 25 minutes until bubbly and lightly browning on top.