Ingredients: 

8 flour tortillas - use Flourish Flour Tortilla recipe

‍3 cups shredded chicken (I use Rotisserie)

2 cups shredded monterey jack cheese (or pepper jack)

4 ounces softened cream cheese

2 tsp garlic powder

3 tbsp butter

3 tbsp flour

1 tbsp taco seasoning (NOT the whole packet)

1 (14.5oz) can of chicken broth (2 cups)

3/4 cup sour cream

1 (4oz) can of diced green chiles

Instructions: 

1. Preheat oven to 350 degrees and grease a 9x13 baking dish.

2. In a medium size bowl, mix the chicken with the cream cheese, garlic powder and HALF of the shredded cheese (about 1 cup).

3. Evenly stuff the mixture into your flour tortillas, and place them into your prepared pan.

4. In a sauce pan over medium heat, melt the butter and then stir in the flour and taco seasoning. Add the chicken broth and whisk until smooth; allow the mixture to heat up for a few minutes until warm.

5. Add 1/2 a cup of the shredded cheese and whisk until well incorporated.

6. Stir in the sour cream and can of chiles; whisk for just a minute or until the sour cream is completely dissolved, but do not allow it to boil.

7. Pour the sauce over the enchiladas and top with remaining cheese.

8. Bake for 22-25 minutes and then switch the broiler on for a few minutes to brown the cheese.

*Recipe Courtesy of @LazyDish

Fiber loves water and your recipes will too. You may notice your recipes will need a little more liquid (water, milk, or fruit juice) when using our flour.

For breads, rolls, and other yeast-raised baked goods: Increase liquids ¼ cup (60g) at a time until you reach the desired dough consistency.

For cookies: Increase liquids 1 tbs. (15g) at a time until you reach the desired batter or dough consistency.

For brownies, quick-breads, muffins, pancakes, waffles, pie crusts and more: Increase liquids 2 tbs. (30g) at a time until you reach the desired batter or dough consistency.

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