Be Strong: Recipes

Creamy Chicken Enchiladas

g protein
g fat
g carbs


  • 2 Tablespoons butter
  • 2 Tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup nonfat plain Greek yogurt
  • 1 4 ounce can diced green chiles
  • 1 1/2 pounds cooked chicken shredded
  • 40g cheddar cheese
  • 60g reduced-fat shredded Mexican blend cheese
  • 8 La Banderita Carb Counter Tortillas


  1. Preheat oven to 350 degrees
  2. Spray a 9×13-inch baking pan with nonstick cooking spray.
  3. Melt butter in a large skillet over medium heat. Add flour and whisk until combined stirring continuously, for 1 minute. whisk in chicken broth until smooth. Stir another continuously for 5 minutes or until sauce thickens.
  4. Remove from heat and mix in Greek yogurt, & green chiles; set aside.
  5. In another bowl combine cooked chicken and 40g cheddar cheese; mix in half the white sauce into the chicken and cheese bowl
  6. Divide chicken and cheese evenly between 8 tortillas, roll up and place seam side down in prepared pan. Pour remaining sauce over the top and sprinkle on remaining Mexican cheese.
  7. Bake for 20 minutes, then broil for 1-2 more minutes or until golden brown.