Today seemed like it would be a good day for a comforting meal.
When it comes to comfort food, there's nothing like a big pan of bubbly, cheesy enchiladas – like these {Lighter} White Chicken Enchiladas. They're so full of flavor and creamy, cheesy deliciousness that you'll never miss all of the calories.
Lighter White Chicken Enchiladas
Ingredients
- 1 T . vegetable oil
- 1 ½ c . diced onion
- 3 c . cooked shredded chicken
- 4 oz can diced green chiles
- 1/2 tsp . smoked paprika
- 1/2 tsp . ancho chile powder
- 2 c . chicken broth divided
- 2 T . butter
- 2 T . all-purpose flour
- 1/2 c . fat-free half-and-half
- 1 c . non-fat Greek yogurt
- 3 oz . reduced-fat cream cheese
- 2 c . shredded Monterrey Jack
- 10 small flour tortillas
- Cilantro optional
- Queso fresco optional
Instructions
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Preheat oven to 350 F. Grease a 9x13-inch baking dish.
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Heat vegetable oil in a large skillet over medium-low heat.
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Add onion, and cook for 2-3 minutes.
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Stir in chicken, green chiles, paprika, chile powder, and 1/2 cup chicken broth.
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In a separate saucepan, melt butter.
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Whisk in flour, and cook for 1 minute.
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Stir in half-and-half, Greek yogurt, cream cheese, and remaining 1 ½ cups chicken broth.
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Whisk in 1 ½ cups shredded cheese until melted.
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Season with salt and pepper to taste.
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To assemble, spoon chicken mixture down center of each tortilla.
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Roll tortillas up, and place seam side down in prepared baking dish.
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Pour cheese mixture all over the top of the enchiladas.
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Sprinkle with remaining 1/2 cup Monterrey Jack.
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Cover with greased foil, and bake for 15 minutes.
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Remove foil, and continue baking for 15-20 more minutes, or until hot, bubbly, and very lightly browned at the edges.
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Top with chopped cilantro and crumbled queso fresco just before serving.
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