the recipe is adapted from the pioneer woman. this woman can do some down home cooking let me tell you. i simply took her recipe and made it a little healthier. i used whole milk instead of cream, 2% milk cheese, greek yogurt in place of sour cream and whole wheat flour tortillas instead of corn. i also used a rotisserie chicken which made this recipe a whole lot quicker. the original recipe is here. i highly recommend you check out her blog if you aren't one of the tens of thousands that already do. she is hilarious and has everything from recipes to awesome photography to home a garden tips. it's one of my daily blogs i peruse.
White Chicken Enchiladas
adapted from the pioneer woman
1½ cups shredded rotisserie chicken
1 cup low sodium chicken broth, divided
4 whole wheat flour tortillas
1 tbs oil
1 small onion, diced
2 - 4oz cans diced green chilies, divided (i used fire roasted for a little extra flavor)
1/2 tsp smoked paprika, divided
1/4 cup whole milk
1 tbs butter
1 tbs whole wheat flour
1/2 cup 2% greek yogurt
1 cup shredded 2% milk mexican cheese blend
salt and pepper, to taste
cilantro, chopped
preheat oven to 350 degrees F.
melt butter in skillet over medium heat and sprinkle in flour. cook for one minute, whisking constantly. add 3/4 cup chicken broth and continue to whisk for a minute. add remaining can of green chilies and stir to combine. sprinkle with a little salt and pepper to taste.
bake for 20-25 minutes. switch oven to low broil and broil for 5 minutes until brown and bubbly.
the following is the recipes without the pictures so it's easy to cut and paste and print this recipe. trust me, you want to print this recipe. you'll want to buy the ingredients the next time you go to the store. you'll want to make this and devour it as soon as humanly possible. trust me.
White Chicken Enchiladas
adapted from the pioneer woman
1½ cups shredded rotisserie chicken
1 cup low sodium chicken broth, divided
4 whole wheat flour tortillas
1 tbs oil
1 small onion, diced
2 - 4oz cans diced green chilies, divided (i used fire roasted for a little extra flavor)
1/2 tsp smoked paprika, divided
1/4 cup whole milk
1 tbs butter
1 tbs whole wheat flour
1/2 cup 2% greek yogurt
1 cup shredded 2% milk mexican cheese blend
salt and pepper, to taste
cilantro, chopped
preheat oven to 350 degrees F.
heat oil in skillet over medium heat. add onions and saute for 2 minutes. add chicken, one can of green chilies, and 1/4 tsp paprika. add 1/4 cup chicken broth and stir well. sprinkle with a little salt and pepper to taste. add milk and reduce heat to low. stir until well combined and remove from heat.
assemble enchiladas by spooning chicken mixture into the middle of a tortilla. top with 2 tbs of shredded cheese. roll tightly and place seam side down in greased baking dish. repeat with remaining tortillas and chicken mixture.
melt butter in skillet over medium heat and sprinkle in flour. cook for one minute, whisking constantly. add 3/4 cup chicken broth and continue to whisk for a minute. add remaining can of green chilies and stir to combine. sprinkle with a little salt and pepper to taste. reduce heat to low and stir in yogurt, 1/4 tsp paprika, and 1/2 cup shredded cheese. whisk until cheese has melted and pour over rolled tortillas.
bake for 20-25 minutes. switch oven to low broil and broil for 5 minutes until brown and bubbly.
remove from oven a let stand for 5 minutes. scoop onto plates and sprinkle with chopped cilantro
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