Favorite Healthy White Chicken Enchiladas
Healthy white chicken enchiladas are packed with protein and made with a creamy, cheesy white sauce that uses Greek yogurt instead of sour cream! The white sauce is spiced simply with coriander, and we think this makes the dish. Healthy comfort food for the win!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 12 enchiladas 1x
- Category: Dinner
- Method: Bake
- Cuisine: Mexican
Ingredients
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- 1 tablespoon extra virgin olive oil
- 1 sweet onion, diced small
- 1 green bell pepper, diced small
- 1 4-ounce can diced green chiles
- 2 cups chicken, chopped
- 3 tablespoons butter
- 1/4 cup flour (unbleached all-purpose OR white whole wheat)
- 1 teaspoon coriander
- 3/4 teaspoon salt
- 2 cups chicken broth
- 1 cup whole milk Greek yogurt
- 1 1/2 cups (6 ounces) Monterey Jack cheese, shredded
- 12 6-inch corn tortillas
Instructions
- Preheat. Preheat your oven to 350 degrees.
- Sauté onions and peppers. Heat olive oil in a skillet over medium heat. Add diced onions and peppers to the skillet and sauté until soft, about seven minutes. Combine onions and peppers in a bowl with the chicken and green chiles, and set aside.
- Make the sauce. Whisk the white whole wheat flour, coriander, and salt together in a small bowl. In the same skillet used for the peppers and onions, heat the butter over medium heat until melted. Add the flour mixture and whisk it together with the butter to form a uniform mass. Immediately add all the chicken broth. Heat the mixture over medium while you whisk, until it becomes thicker and bubbly, then cook and stir for 1-2 more minutes. Add the Greek yogurt and cheese, and whisk until smooth and melted.
- Fill and roll enchiladas.* Line the bottom of your baking dish(es) with a thin, even layer of sauce. Place 1/4 cup of the chicken filling in the center of a tortilla. Roll up the tortilla and set it in the baking dish, parallel to the short side (if pan is rectangular). Repeat for as many remaining tortillas as you can fit in the baking dish, then continue into other baking dish if using. Top the enchiladas with all remaining sauce and remaining cheese.
- Bake. Bake the enchiladas at 350 degrees for 25 minutes or until cheese is bubbling. Remove from the oven and allow to cool slightly, then serve with fresh cilantro and jalapeños if you like spicy food.
Notes
- Rolling tortillas: If using corn tortillas that have been in the fridge for a while, they might not roll as nicely depending on the brand of corn tortilla (some tend to dry out). If this is the case, heat the tortillas in a clean, slightly damp kitchen towel in the microwave for about 15 seconds before Step 4. Alternatively, you can dip each corn tortilla in the warm sauce to soften it before you fill. This will require more sauce, so you can use less in the bottom of the baking dish or on top of the enchiladas.
Keywords: white chicken enchiladas, healthy white chicken enchiladas with Greek yogurt
Find it online: https://www.rootsandradishes.com/white-chicken-enchiladas/