White Chicken Enchiladas

I honestly think I could eat Mexican food on a daily basis.  I love it!   The chips.  Salsa. Cheese dip.  Wonderfully seasoned food.  What’s not to love?  We probably have Mexican food at least once a week; whether we go out or I cook, we do enjoy this cuisine on a weekly basis.  I could honestly make a meal out of the chips and salsa alone, but I know Spencer needs something a little more substantial than that.  For our weekly Mexican food fix, I decided to make these white chicken enchiladas.

I was so excited about these!  Delicious flour tortillas stuffed with a creamy, flavorful and cheesy chicken mixture.  That mixture is then topped with a cheese sauce and baked till bubbly and golden brown.  Doesn’t that sound amazing?  Even better; these were a cinch to put together.  You can most certainly use chicken that you’ve prepared at home, that’s what I did, but you can also use a rotisserie chicken to cut down on the prep and cooking time.  A quick saute of onions and garlic is all it takes before mixing all the ingredients together and stuffing your flour tortillas.  Next up; melt some butter and mix in flour then milk and stir in cheese for that perfeclty creamy, cheesy topping sauce. These enchiladas were more on the mild side since I did want Tucker to be able to enjoy them but you could definitely spice them up by adding jalapenos and maybe even a dash or two of chili powder.  Either way I know you will enjoy these, they have quickly become a favorite in our house.  Serve with refried beans and rice and you have the perfect meal!

White Chicken Enchiladas

Ingredients:

For the enchiladas-
1/2 Cup Greek yogurt
1/2 Tsp cumin
1/2 Medium onion, chopped
1 Clove garlic, minced
1 Tsp olive oil
1 Can chopped green chiles
1/2 Cup pepper jack or monterey cheddar, shredded
1 1/2 Cups cooked chicken, roughly chopped (rotisserie or cooked at home)
Salt and pepper, to taste
6-7 Small flour tortillas

For the sauce-
1 Tbsp butter
2 Tbsp flour
1/2 Cup milk
1 Cup shredded monterey jack cheese
Salt and pepper, to taste

To serve-
Seeded, chopped tomatoes
Scallions
Sour Cream
Parsley
Cilantro
Salsa

Directions:

For the enchiladas-
Preheat oven to 350.  Lightly spray a shallow, 2 quart baking dish with non-stick cooking spray and set aside.

Place a medium pan over medium heat.  Add oil along with onions and cook until tender, about 2-3 minutes.  Add the garlic and cook until fragarent, about 30 seconds.  Remove pan from heat and set aside. 

Meanwhile, combine Greek yogurt, cumin, and green chiles in a bowl and stir to combine.  Add the cooled onions and garlic, along with the shredded cheese and chicken and stirl until combined.  Taste and adjust seasonings, if needed.  Place a scant 1/4 cup in each tortilla and roll up.  Place the filled enchiladas in the prepared baking dish; repeat process with remaining ingredients.   

Place butter in a small saucepan and place over low-medium heat.  Once butter has melted and the flour and stir until a paste has formed.  While continuously stirring, slowly stream in the milk and bring to a simmer.  Allow ingredients to simmer until thickened, stirring occassionally, about 2-3 minutes.  Remove from heat and season with salt and pepper.  Add cheese and stir until cheese has melted.  Spoon the mixture over the prepared enchiladas.  Cover with foil and bake for 15 minutes.  Remove foil and bake an additional 5-10 minutes. 

Sprinkle with desired toppings and enjoy.

Recipe source: A Lynsey Original