Single Serve Creamy White Chicken Enchilada Bowls
Directions
- 1In a saucepan over medium heat, melt butter. Stir in flour, then slowly stir in milk. Continue stirring and cook until slightly thicker (about 8 minutes). Remove from heat and set aside.
- 2Preheat oven to 350 degrees and arrange 5 oven-safe bowls on the sheet pan.
- 3Microwave corn tortillas to soften (about 1 minute) or cook on the gas stove, flipping halfway.
- 4Shred cheese and set aside.
- 5Stir sour cream and green chilies into the sauce.
- 6Layer enchiladas in bowls: 1/4 cup sauce, 2 oz chicken, a small handful of cheese. Repeat. Evenly distribute remaining cheese and sauce.
- 7Bake at 350 for 30 minutes or until bubbly and cheese is melted.
- 8Reheat in the microwave for 2–3 minutes.
- 9Top with green onions, pinto beans, lettuce, and salsa.
Ingredients
- 20 oz shredded cooked chicken
- 10 corn tortillas
- 1.5 cups part skim mozzarella cheese
- 1.5 tbls butter
- 2 tbls all purpose flour
- 2.5 cups fat free Fairlife milk
- 0.5 cup light sour cream
- 0.25 cup green chilies
- 0 salt
- 0 pepper
- 0 green onions
- 0.25 cup pinto beans
- 0 lettuce
- 0 homemade salsa
Equipment
sheet panoven safe bowlssaucepanmeasuring cupgas stovemicrowave
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