2 cups (cooked) shredded chicken breast
1 teaspoon cumin, divided
1 teaspoon chili powder
1/2 cup salsa, no sugar added (optional Verde sauce)
1 1/2 cups shredded Mexican Style Cheese, reduced-fat
2 tablespoons butter
2 tablespoons gluten-free flour
2 cups chicken broth, fat-free
1 (4-ounce) can of diced green chiles
1 (8-ounce) container sour cream, reduced-fat
1/2 teaspoon sea salt
1/2 teaspoon black pepper
8 (6-inch) supersized corn tortillas
1. Preheat oven to 375F degrees.
2. Combine shredded chicken breast with 1/2 teaspoon cumin, chili powder, and salsa. Evenly distribute chicken mixture over center of tortillas, roll and place seam side down in a 9 x 13-inch casserole pan. Set aside.
3. In a large pot, melt butter over medium heat and sprinkle in flour. Cook for 1 minute while stirring continuously. Slowly pour in chicken broth. Stir until mixture starts to thicken, about 6 minutes. Add 1/2 teaspoon cumin, 1 cup cheese, green chiles, sour cream, salt, and pepper. Stir until cheese is melted.
4. Pour white sauce over enchiladas, sprinkle with 1/2 cup cheese, and bake 25 minutes.