Healthy White Chicken Enchiladas

Name: Healthy White Chicken Enchiladas
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Ingredients: 8 large flour tortillas ((or 10-12 small)); 2 chicken breast ((or 2 cups leftover shredded turkey or chicken)); 2 cups shredded mozzarella cheese ((I will use Monterey Jack only if I have it on hand)); 3 tbsp butter; 3 tbsp flour; 2 cups chicken broth ((I like to make my own with Better Than Bouillon) [Use low-sodium if you have concerns about sodium intake]); 1 cup plain yogurt; 1 4oz can crushed green chilis

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Prep Time: 25 minutes

Cook Time: 25 minutes

Total: 50 minutes

Servings: 8

enchiladas recipes make ahead meals

Ingredients

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8 large flour tortillas ((or 10-12 small))2 chicken breast ((or 2 cups leftover shredded turkey or chicken))2 cups shredded mozzarella cheese ((I will use Monterey Jack only if I have it on hand))3 tbsp butter3 tbsp flour2 cups chicken broth ((I like to make my own with Better Than Bouillon) [Use low-sodium if you have concerns about sodium intake])1 cup plain yogurt1 4 ounces can crushed green chilis

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Instructions

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Step 1

Preheat oven to 350 degrees F.

Step 2

Cook chicken breasts. I like to poach them. Arrange in the bottom of a pot and cover with water. Add a sprinkle of salt (optional). Cover pot with lid and bring to a boil. Reduce heat and simmer for 10 minutes. Turn heat off and let sit for 15 minutes. Remove chicken. Test with a meat thermometer (should read at least 165 degrees F). Use two forks to shred chicken (debone if you're using bone-in).

Step 3

While chicken is cooking, prepare sauce. Melt butter in a pot over medium heat. Add flour and whisk until smooth. Cook, whisking for about 1 minute.

Step 4

Very slowly start to add broth to flour mixture, a few tablespoons at a time, whisking well between each addition. Mixture will seize up at first, but will gradually thin out as you add more broth. Continue until all broth is added.

Step 5

Cook, whisking occasionally, until sauce thickens slightly, probably around 5 minutes. Remove from heat and add yogurt and green chilis. Set aside to cool slightly.

Step 6

Shred cheese. Mix 1 cup of cheese with shredded chicken in a bowl. Divide it between the tortillas, roll them up and place, seam side down, in a lightly oiled pan.

Step 7

Pour sauce over pan of rolled up tortillas. Sprinkle with remaining cheese. Bake in preheated oven for 20 minutes, until heated through. Broil for a minute to brown the cheese, if you want.

Step 8

Enjoy! :)