Chicken Encheladas *Can be Low Fat*

Ingredients:

4 large chicken breasts
1 large onion, chopped
10 large flour tortillas
2 tablespoons of butter (or bestlife butter  spray)
1 can of diced tomatoes
1/4 cup of sliced jalapenos
3 cups of shredded colby jack cheese (or fat free cheddar cheese)
8oz cream cheese, softened (or fat free cream cheese)
1 pint of sour cream (or fat free/low fat sour cream)
1 tsp coranders Greek Seasoning (also used Mediterranean Seasoning in place)
1/2 tsp garlic powder
1/2 tsp chili powder
1 can of cream of chicken soup (Can use 98% fat free soup)
2tbsp chopped cilantro

Directions:

Boil the chicken in lightly salted water until it's tender. Dice and set aside.

Saute onions until tender, stir in diced tomatoes, chicken, 1 cup colby jack cheese, cream cheese, 1 cup sour cream, 1tbsp cilantro, greek seasoning, and garlic powder. Taste and add seasonings to your taste.

Fill each tortilla with 1 cup of the chicken mixture and roll them up, laying them seam down in a casserole dish.

In a medium sized bowl, whisk the Cream of Chicken Soup, Sour Cream, Chili Powder, and 1 cup of hot tap water until it's smooth and creamy.

Pour the mixture over the tortillas evenly. Sprinkle 2 cups of colby jack cheese and other tablespoon of cilantro over the tortillas. Lay the jalapenos over top if desired.

Bake uncovered at 375 degrees for 30 minutes or until the cheese is melted and lightly browned. Allow to cool for 5 minutes before serving. 

White Sauce (Breakfast Sauce)

Ingredients:

2 tablespoons of butter
2 tablespoons of flour
1/4 teaspoon of salt
1 cup of milk
1/2 cup of water

Directions:

Melt the butter and stir in the flour. Add salt and a dash of pepper.

Add the milk and water slowly, and continuously stir until it forms a thicker sauce.

You can add crumbled breakfast sausage for more flavor. (around 1lb)



How I serve this at breakfast is:
I make two slices of toast, make scrambled eggs and lay them over toast, and pour some of the gravy on top and serve that way.