White Chicken Enchiladas
Fresh Peach Smoothies
Ingredients
- 1 deli rotisserie chicken, shredded
- 2 cups shredded Monterey Jack cheese
- 10 soft taco-size flour tortillas
- 3 Tbsp butter
- 3 Tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4-oz) can diced green chiles
Instructions
- Preheat oven to 350°F. Combine shredded chicken with 1 cup Monterey Jack cheese.
- Top each tortilla with chicken mixture; roll up and place, seam side down, in a greased 13-x 9-inch baking dish.
- Melt butter in a saucepan over medium heat. Stir in flour; whisk 1 minute over medium-low heat. Whisk in broth; cook, whisking, until sauce is thick and bubbly.
- Remove from heat, and stir in sour cream and chiles. Pour sauce over enchiladas, and top with 1 cup cheese.
- Bake 20 minutes. If desired, increase oven temperature to broil. Broil enchiladas 3 minutes to brown top slightly.
Side Dish Ingredients
- 2 (5-or 6-oz) cartons vanilla yogurt or vanilla Greek yogurt
- 3 cups sliced fresh peaches (or use frozen sliced peaches)
- 1 cup crushed ice
- 1⅓ cups almond milk (or use any type of milk)
- 1 tsp sugar
- 1 tsp vanilla extract
Side Dish Instructions
- Working in two batches, process half of all ingredients in a blender until smooth. Pour into small glasses.
Kid-Friendly Meal Plan
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