Sour Cream Chicken Enchiladas

Wow, this was so creamy, cheesy and delicious... It doesn't taste healthy at all and that's how I like it!! I also love when a recipe that is so good calls for making 2 pans... Perfect for the freezer and to be able to pull out later! This was a wonderful meal that we already had twice and will have again soon...

Sour Cream Chicken Enchiladas
(recipe found in Taste of Home Healthy Cooking)

4 cups cubed cooked chicken breast
1 tablespoon chili powder
1 teaspoon garlic salt
1 teaspoon ground cumin
12 flour tortillas (8"), warmed

Sauce:
2 tablespoons all purpose flour
1 1/2 cups reduced sodium chicken broth
1 1/2 cups (12 ounces) sour cream
1 cup shredded monterey jack
1 cup shredded mexican blend
chopped tomatoes, optional

In a large bowl, combine the chicken, chili powder, garlic salt and cumin. Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in 2 13x9" baking dishes coated with cooking spray. In a large saucepan, whisk flour and broth until smooth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in sour cream and monterey jack cheese until melted. Pour sauce over enchiladas; sprinkle with mexican cheese blend. Bake, uncovered, at 350 for 15-20 minutes or until bubbly. Top with tomatoes if desired.

Serves: 12
Points: 8 points per enchilada