Creamy White Chicken Enchilada Bowls

Creamy White Chicken Enchilada Bowls Per Bowl: 452 cals 50p / 28c / 16f Ingredients: 20 oz. Shredded cooked chicken 10 corn tortillas 1 & 1/2 cups part skim mozzarella cheese 1 & 1/2 tbls. butter 2 tbls. All purpose flour 2 & 1/2 cups fat free Fairlife milk 1/2 cup light sour cream 1/4 cup green chilies Salt & pepper

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. In a saucepan over medium heat melt the butter. Stir in the flour (it will be clumpy) and then slowly stir in all the milk. Continue to stir and cook until it starts to get a little thicker (about 8 mins). Remove from heat and set aside.

Step 2

2. Preheat oven to 350 degrees and arrange 5 oven safe bowls on your sheet pan.

Step 3

3. Microwave corn tortillas to soften (about 1 minute) or cook over you gas stove, flipping half way through.

Step 4

4. Shred the cheese and set aside.

Step 5

5. Stir the sour cream and green chilies into the sauce.

Step 6

6. Begin layering your enchiladas in the bowls in this order: 1/4 cup sauce, 2 oz. chicken, small handful of cheese. Repeat. Evenly distribute all remaining cheese and sauce between the 5 bowls.

Step 7

7. Bake in the oven 30 minutes or until sauce is bubbly and cheese is melted.

Step 8

8. Reheat in the microwave for 2-3 minutes.

Step 9

Easy IP shredded chicken: salt and pepper chicken breasts in pot. Add 1/2 cup water. Manual pressure high 10 minutes, quick release and shred.

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