Single Serve Creamy White Chicken Enchilada Bowls

30 mins
Serves 5
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Directions

  1. 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.
  2. 2Preheat oven to 350 degrees and arrange 5 oven-safe bowls on the sheet pan.
  3. 3Microwave corn tortillas to soften (about 1 minute) or cook on the gas stove, flipping halfway.
  4. 4Shred cheese and set aside.
  5. 5Stir sour cream and green chilies into the sauce.
  6. 6Layer enchiladas in bowls: 1/4 cup sauce, 2 oz chicken, a small handful of cheese. Repeat. Evenly distribute remaining cheese and sauce.
  7. 7Bake at 350 for 30 minutes or until bubbly and cheese is melted.
  8. 8Reheat in the microwave for 2–3 minutes.
  9. 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
Single Serve Creamy White Chicken Enchilada Bowls | Clip Recipe