White Chicken Enchiladas!

• 3 cups (16 ounces) skinned rotisserie chicken breast, shredded

• 1 cup mild green enchilada sauce

• 1 cup shredded mozzarella

• 1/2 cup shredded pepper jack

• 6 medium flour tortillas

• 3 tablespoons unsalted butter

• 3 tablespoons flour

• 2 1/2 cups fat free chicken broth

• 2/3 cup light sour cream

• 1 cup shredded mozzarella

• 1/2 cup shredded pepper jack

• 1 can diced green chiles

• 3/4 teaspoon ground cumin

• 1/2 teaspoon garlic powder

• Pinch of salt to taste

• 1 cup shredded mozzarella

• 1 tablespoon cornstarch + 1 tablespoon cold water for slurry

• Fresh minced cilantro, avocado, jalapeños, green onion for topping
  

Preheat oven to 375 degrees and grease a 9x13 inch pan.

Melt butter in a large skillet over medium heat.

Stir in flour for 1 minute.

Gradually whisk in chicken broth until completely incorporated and smooth.

Stir in sour cream, green chiles, 1 cup mozzarella, cumin, garlic powder and salt until smooth and creamy.

Stir in a cornstarch slurry and whisk over medium heat until slightly thickened. Remove from heat.

Spread half of the white sauce in the bottom of your prepared pan.

In a medium bowl stir together chicken, green enchilada sauce, 1 cup mozzarella cheese, and 1/2 cup pepper jack cheese.

Spoon mixture into the middle of the tortillas, roll tightly, and plate seam side down in the pan, side by side, repeating until you've use up all of the tortillas and filling. Each tortilla will get 4 1/2 ounces filling.

Top enchiladas with remaining white sauce and remaining cheese

Spray underside of large sheet of foil with cooking spray and cover baker.

Bake for 40 minutes until cheese is completely melted and bubbly. Broil for 4 minutes more to brown cheese.

Add any desired toppings (fresh cilantro, avocado, onions) and serve.