Weddingbee boards

We are having leftover Chicken Enchiladas that I made on Saturday night.

They are super gooey and cheesy but are actually a weight watchers recipe and are fairly healthy.

DH and I both love them.

• 1 cup fat-free sour cream

• 1/4 tsp black pepper, Dash

• 1/4 cup salsa

• 3/4 tsp ground coriander

• 1/2 cup onion(s), Chopped

• 6 medium flour tortilla(s), 6-inch, 6 inch

• 1/4 cup all-purpose flour

• 2 medium Dole Bell Pepper, Chopped (3/4 cup)

• 2 breast boneless, skinless chicken breasts, cooked and shredded

• 1 cup low-fat shredded cheddar cheese

• cooking spray

• 2 1/2 cup fat-free, reduced-sodium chicken broth,

Instructions

Preheat oven to 350
Sautee onion and bell pepper in a sauce pan w/ cooking spray.
Combine flour, corriander, and black pepper in a medium bowl, gradually add broth, whisking until well-blended.
Add to saucepan and bring to a boil. Cook for 3 min or until thick stirring frequently.
Remove from heat, stir in cheese and sour cream.
Combine 1-cup cheese mixture with chicken and salsa in a bowl.
Spread 1/2 cup chicken mixture down center of each tortilla, roll up. Place in a 13 X 9 inch baking dish coated w/ cooking spray. Pour remaining cheese mixture over tortillas. Bake at 350 for 20 min or until bubbly.