White Chicken Enchiladas
Fresh Peach Smoothies
Ingredients
- 1 deli rotisserie chicken, shredded
- 2½ cups shredded Monterey Jack cheese (or use mozzarella)
- 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 two small disposable pans, if desired.
- 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; stir in sour cream and green chiles. Pour sauce over enchiladas in each pan, and top each with ¾ cup cheese.
- Bake 20 minutes. If desired, increase oven temperature to broil. Broil enchiladas 2 to 3 minutes to brown top slightly.
Side Dish Ingredients
- 1 (5-or 6-oz) carton vanilla yogurt or vanilla Greek yogurt
- 1½ cups sliced fresh peaches (or use frozen sliced peaches)
- ½ cup crushed ice
- ½ to ⅔ cup almond milk (or any type of milk)
- ½ tsp vanilla extract
Side Dish Instructions
- Process all ingredients in a blender until smooth. Pour into small glasses.
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
