I found this delicious recipe on Pinterest and my family added it to our weekly dinner list too. Even my boys devour this meal! I figured up that it is about 11.5 Weight Watchers points (old points) per enchilada. This recipe is adapted from: http://joyful-mommas-kitchen.blogspot.com/2011/09/white-chicken-enchiladas.html
6-7 soft taco shells
1lb shredded chicken (cooked)
2 cups Colby-Monterey Jack cheese
3 tbs. butter
3 tbs. flour
2 cups chicken broth
1 cup sour cream
1 4 oz can diced green chillies
salt, pepper, onion powder
Cook and shred the chicken. (I added salt, pepper, and onion powder to my chicken.)
Mix the chicken with a cup of the cheese and roll it into the tortillas.
Place each enchilada into a greased casserole dish.
Melt the butter and stir in the flour for about 1 minute.
Pour in the chicken broth and whisk on medium heat until it is thick and smooth. (Will bubble.)
Mix in the sour cream and green chillies, but do not boil.
Pour the sauce mixture on top of the enchiladas and sprinkle on the remaining cup of cheese.
Bake on 350 degrees for about 20 min.
Broil for 2-3 minutes to make the cheese a crispy golden brown.