This is a lovely white chicken enchilada recipe that I adapted a bit. I used 3 tbsp of butter, 1 medium sweet onion, reduced fat mexican blend shredded cheese, unsweetened almond milk and organic chicken broth. I increased the flour to 1/4 cup, added the broth and mixed in a measuring cup with the flour to completely dissolve and added the milk to that container. I used 1/2 small deli chicken left over. First, put the cumin in non stick skillet to heat it up on medium-high, added 1/4 tsp salt and about the same of cayenne pepper. Then melted the butter, cooked the onion and garlic until translucent. Added the liquid mixture until it got to a nice thick sauce. I used 4 large low carb shells, assembled according to the rest of recipe directions and cooked in 8 x 8 baking dish sprayed with olive oil for 20 minutes. YUMMMMMMM. CINCO DE MAYO
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This is a lovely white chicken enchilada recipe that I adapted a bit. I used 3 tbsp of...