Monday, November 12, 2012

White Chicken Enchiladas

     For this month's Secret Recipe Club, I was assigned a blog that I have been following for some time now; Hezzi D's Books and Cooks. Since I have been following, I already knew that I love the blog. In preparing for this post, I actually made four recipes. It was hard to decide which one to write about today, so I picked the one that had the best White Chicken Enchiladas won this time...but if you are interested, the photo was the tie breaker between the enchiladas and this healthy turkey chili recipe which I made with this bacon cheddar bread. I said I made four recipes...the fourth was these pepperoni pinwheels which I made with the beer batter pizza dough on my blog. They were really good too, just not in my final two.
     The white chicken enchiladas were full of flavor and easy to make. They definitely hit the spot for the Mexican food craving we were having. I opted to use plain yogurt instead of sour cream to save a few calories and add more healthy protein, so they weren't too bad for you either. Add a salad or other veggie to the side and you have a great dinner for less than 500 calories.

Recipe makes 5 enchiladas
Nutr info/enchilada: 321 cal, 17 carb, 18g fat, 26g protein, 2g sugar,  7g fiber

White Chicken Enchiladas

by Robin
Prep Time: 15
Cook Time: 30
Ingredients (serves 5)
  • 2 chicken breasts
  • 1 t. cumin
  • 1 t. paprika
  • 1/2 t. red pepper
  • salt and pepper to taste
  • 2 garlic cloves, minced
  • 5 whole wheat tortillas
  • 1-3/4 c. Mexican cheese blend, shredded
  • 3 T. butter
  • 3 T. flour
  • black pepper to taste
  • 2 c. chicken broth
  • 1 c. plain yogurt
  • 1 (4 oz) can green chilies
1. In a bowl combine the cumin, paprika, red pepper, salt, black pepper, and garlic. Cut chicken breasts up into small chunks. Sprinkle spice mixture over chicken.
2. cook chicken for 5-8 minutes per side or until the chicken is cooked through. Allow to cool for about 5 minutes and then shred.
3. Preheat the oven to 350 degrees. Spray a 9 x 13 baking pan with cooking spray.
4. Mix together the chicken and 1 cup of cheese. Roll up in the tortillas and place in the baking dish.
5. In a sauce pan, melt the butter. Stir in the flour and cook for one minute. Add in the broth and whisk until smooth. Continue cooking until the mixture begins to bubble.
6. Slowly whisk in the sour cream, pepper, and green chilies. Immediately remove from heat so that the yogurt doesn't curdle. Pour over top of the enchiladas and top with remaining cheese.
7. Bake for 20 minutes and then heat under the broiler for 2-3 minutes to brown the cheese.
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