Chicken enchillada with sour cream and green chilli sauce

2 boneless chicken breast about 8 ounces each
2 cups pepper jack shredded cheese
7 trader joes organic wraps
1 cup shredded mexican blend cheese
3 tbsp unsalted butter
3 tbsp flour
2 cups organic low sodium chicken broth
i 4 oz can of fire roast diced green chiles
1 cup organic sour cream

put two chicken breast into a small crock pot and cover with water--add non-sodium seasonings to taste (I add mexican orgegano, onion powder, chopped garlic, paprika, and a dash of chile powder) let cook until tender
Remove the chicken from the cooking broth and shred.
Add two cups of shredded pepper jack cheese and mix well

Add about 1/2 cup of the chicken/cheese mixture on a wrap and roll up. Place the rolled wrap in a baking dish
It takes about 7-8 wraps for all the chicken

For the sauce
Add 3 tbsp to skillet and melt
Add 3 tbsp flour and mix well
Cook for about 1 minute
Add 2 cups of chicken broth and mix well, cook until thick and bubbly
Remove from heat and add chilles and sour cream. Do not bring back to boil to avoid curdling the sour cream. Mix well

Pour sauce over the chicken wraps. Top with 1 cup shredded mexican blend cheese.

Bake for 22 minutes at 350 degrees, then turn to high broil for three minutes to brown the cheese.

Serving size is one enchilada.

Serving Size: makes 7 large enchilladas

Number of Servings: 7

Recipe submitted by SparkPeople user EASTBH.