***FREEZER FRIENDLY***
Recipe: White Chicken Enchiladas
Prep Time: 45 Minutes | Cook Time: 30 Minutes | Difficulty: Intermediate | Servings: 6
Ingredients
Boil 3-4 chicken breasts or whatever chicken you have in your freezer. Reserve 2 cups of the broth. When done, shred w/ a fork and set aside for later.
In a small bowl, combine the Fage w/ the milk and whisk together until blended. Set aside.
Heat 1 tablespoon olive oil in separate skillet over medium heat. Add onions and jalapenos and saute for 1 minute, just to start the cooking process. Add chicken, half of the green chilies, and 1/2 teaspoon paprika. Stir together. Add 1/2 cup chicken broth and stir. Add Fage/Milk & cream cheese and stir, allowing mixture to bubble and get hot. Turn off heat and set aside.
In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Stir in the other half of the chilies. Reduce heat, then stir in sour cream. Add 1 1/2 cups grated cheese and stir to melt. Add 1/2 teaspoon paprika. Check seasoning and add salt and pepper as needed.
To assemble, spoon chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish.
Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you’d like, then bake at 350 degrees for 30 minutes. Sprinkle generously with chopped cilantro.
Serve with salsa and chips, if desired.
Faint. Repeat as needed.
Recipe: White Chicken Enchiladas
Prep Time: 45 Minutes | Cook Time: 30 Minutes | Difficulty: Intermediate | Servings: 6
Ingredients
- 2-½ cups Cooked, Shredded Chicken
- 2 cups Reserved Broth From Chicken
- 3 Tablespoons Olive Oil
- 12 Tortillas, spelt, brown rice, whatever you desire!
- 1 whole Large Onion, Diced
- 3 whole 4 Oz Cans Diced Green Chilies
- 1 whole Jalapeno, Seeded And Finely Diced
- 1 teaspoon Paprika
- 1/4 cup Fage (strained Greek Yogurt)
- 1/4 cup Milk
- 4 oz Neufchatel Cheese (or cream cheese)
- 2 Tablespoons Butter
- 2 Tablespoons White whole wheat Flour
- 1 cup Plain yogurt or Greek Yogurt
- 2-½ cups Monterey Jack Cheese, Grated
- Salt And Pepper, to taste
- salsa (optional)
- Cilantro, Chopped
- Tortilla's (my fav? Costco's raw wheat flour tortilla's or homemade vegan flour tortilla's)
Boil 3-4 chicken breasts or whatever chicken you have in your freezer. Reserve 2 cups of the broth. When done, shred w/ a fork and set aside for later.
In a small bowl, combine the Fage w/ the milk and whisk together until blended. Set aside.
Heat 1 tablespoon olive oil in separate skillet over medium heat. Add onions and jalapenos and saute for 1 minute, just to start the cooking process. Add chicken, half of the green chilies, and 1/2 teaspoon paprika. Stir together. Add 1/2 cup chicken broth and stir. Add Fage/Milk & cream cheese and stir, allowing mixture to bubble and get hot. Turn off heat and set aside.
In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Stir in the other half of the chilies. Reduce heat, then stir in sour cream. Add 1 1/2 cups grated cheese and stir to melt. Add 1/2 teaspoon paprika. Check seasoning and add salt and pepper as needed.
To assemble, spoon chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish.
Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you’d like, then bake at 350 degrees for 30 minutes. Sprinkle generously with chopped cilantro.
Serve with salsa and chips, if desired.
Faint. Repeat as needed.
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| Filling |
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| Cheese sauce topping |
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| Mix of white cheeses: pepper jack/monterrey jack/queso fresco...and apparently a huge dark shadow from my large head. |
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| All stuffed! |
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| oh. dear. me. |
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| Melted cheese mixture poured over top, leftover sliced cheese sprinkled on top. Ready to bake. |
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