Wednesday, June 20, 2012

Best Chicken Enchiladas

I've gone through alot of chicken enchilada recipes over the years, most of which involved cream-of canned soups - which I now find gross.  This one is different because there is not a single can of soup involved, nor is there any actual chicken (I'm all about fake meat these days).

I made these a few nights ago and they were practically inhaled by the entire family.

Here's the recipe:

 8 taco-size flour tortillas
2c cooked chicken (I used Gardein)
1/4c onion, chopped
2c Monterrey Jack cheese, shredded
4 TBSP butter
3 TBSP flour
2c chicken broth (I used no-chicken bouillon base with water)
6oz. Greek yogurt
4oz. can diced green chiles, drained

1.  Preheat oven to 350* and spray a 9x13 pan with non-stick cooking spray.

2.  In a skillet over medium high heat, add 1 TBSP butter and saute chicken and onion.

3.  Wrap tortillas in damp paper towel and heat in microwave (about 30-45 seconds).

4.  Combine chicken and onions with 1c cheese.

5.  Add 1/4c mixture to each tortilla, roll up, and place in baking dish.

6.  In medium sauce pan, melt remaining 3 TBSP butter, add flour and stir until thick and pasty.

7.  Add broth and whisk until smooth.

8.  Continue cooking until mixture is thick and bubbly.

9.  Remove from heat and stir in Greek yogurt and green chiles.

10.  Pour sauce over enchiladas and top with remaining cheese.

11.  Bake approximately 20-25 minutes.

12. Switch oven setting to Broil for 3-5 minutes. Watch to make sure the cheese is browning, not burning!
Served with sauteed mixed veggies.
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  1. Those look sooooo good! They are going on my menu for next week.



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