White Chicken Enchiladas

Pin It

Happy New Year! I love how optimistic I feel at the beginning of the year. I’ve got some goals in mind and I’m ready to conquer my bright, shiny new list of “to dos” for the coming year. I’ve got a good feeling about 2014; I think it’s going to be a great year!

Unfortunately, I’ve acquired a bit of extra “padding” from the holidays, so I’ll be working on some healthier recipes for you (and me!). To start us off, how about some delectable white chicken enchiladas, lightened up with fat-free Greek yogurt? These dreamy enchiladas have all of the creamy taste and texture of sour cream (or heavy cream), but without any of the added fat!

White Chicken Enchiladas

Ingredients
2 cups cooked, diced chicken
Cumin, chili powder, and garlic powder, to taste
2 cups shredded Jack cheese, divided
10 soft-taco sized white corn tortillas
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup plain, non-fat Greek yogurt (I like Fage)
It can become a nightmare in every angle as men end up cialis properien sleeping on a couch instead of providing pleasure filled satisfaction to their husband in bed. The natural aphrodisiac Safed viagra soft tablets Musli improves blood flow to the optic nerve. These medicines are best to provide relief from any form of discomfort that one undergoes when they have been considering such medicinal drugs since the results could be fatal. viagra pfizer The secret is, you need to increase your masturbation time to increase cialis online cheapest your sexual performance. 4. 1 4-ounce can diced green chilies

Preheat oven to 350 degrees. Lightly grease a 9×13 baking dish and set aside.

Add the cooked chicken to a medium bowl and season with cumin, chili powder, and garlic powder, to taste. Add 1 cup of shredded cheese and stir to combine.

Add a spoonful or two of the chicken mixture to the center of a tortilla, then roll up the tortilla and place in the prepared baking dish. Repeat for the remaining tortillas.

In a large sauce pan, melt the butter over medium heat. Stir in the flour and cook 1 minute, stirring constantly with a whisk. Add the broth and whisk until smooth. Heat over medium heat until thick and bubbly, stirring occasionally.

Stir in the yogurt and green chilies, but do not let the mixture come to a boil.

Pour the mixture over the enchiladas and top with the remaining cheese.

Bake 20-25 minutes and then turn on the broiler for about 3 min, or until the cheese is browned. Allow to cool for a few minutes, then serve and enjoy!

Follow Me on Pinterest