Here is the recipe for the casserole I made last night.  It exists on the Internet in myriad forms.  I tweaked it to my own tastes.  It’s reasonably healthy because you make your own sauce and don’t used canned soups.

Chicken Enchiladas with White Sauce

2 ½ c. cooked, shredded (or diced) chicken

8 tortillas

¼ c butter

¼ c flour

1 can (15 oz) chicken broth

1 cup sour cream

1 can (4 0z) chopped green chiles

2 cups shredded cheese (Mexican blend, whatever you wish)

• Divide the chicken evenly between the tortillas
• Sprinkle 1-1 1/2 T of cheese over the chicken
• Roll the tortilla and place in a baking dish (seam side down) that has been sprayed with cooking spray.
• Make a roux with the butter and flour.  Heat the butter in a saucepan and add the flour gradually.  Heat until bubbly, stirring often.
• Whisk the chicken broth in gradually.  Let the mixture boil while stirring frequently.  Take it off the heat.
• Add the sour cream and green chiles (be careful the mixture isn’t still boiling as the sour cream will curdle).  Mix thoroughly.
• Pour the sauce over the tortillas in the baking dish.
• Top with remaining cheese.
• Bake for 20 minutes or until sauce is bubbling and cheese is brown.

Makes 8 servings.

My substitutions:

• I poached my chicken in chicken broth.  One could also dice a boneless chicken breast and saute it with chopped onion instead or use rotisserie chicken.
• I used reduced fat sour cream and 2% Mexican blend cheese.
• I added freshly ground black pepper to the sauce.
• I used a 13 x 9 baking dish.

I think this recipe could be modified to suit anyone’s tastes.  Next time I might use smaller tortillas, cut down on the amount of sauce and use a smaller baking dish.  I’ve read the entire recipe can be made ahead (except for adding the top cheese) and the baking dish could be wrapped and frozen.

I plan to freeze some of these and will let you know how they re-heat.

Enjoy!