Sunday, July 13, 2014

White Chicken Enchiladas

Tonight I made some DELICIOUS enchiladas for dinner! I started with a great go-to recipe for White Chicken Enchiladas that my good friend gave me years ago...

I made some adjustments to the amounts of the original ingredients, added frozen corn and black beans to the filling, and then used salsa verde to top the enchiladas for some extra flavor!

For the cooked, shredded chicken in the filling, I used our Slow Cooker Shredded Chicken recipe. Using a slow cooker to cook the chicken breasts keeps the meat moist and flavorful. 


These White Chicken Enchiladas turned out so good... they are cheesy and jam packed with a creamy, healthy chicken and veggie filling! I made a whole batch just so I could have leftovers for dinner all week.

White Chicken Enchiladas
based on a recipe by my good friend

8 oz. light sour cream
1 can cream of mushroom soup, 98% fat free
4 oz. chopped green chilis
4 oz. fresh mushrooms, sliced (optional)
1/2 cup frozen yellow corn
1/2 cup black beans, rinsed
1/2 small onion, chopped
4 cooked boneless, skinless chicken breasts, shredded
2 cups reduced fat cheddar cheese, shredded
8 oz. salsa verde
1 dozen whole wheat fajita-size tortillas (or corn tortillas)

Preheat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray.

In a large bowl, mix together sour cream, cream of mushroom, green chilis, mushrooms, corn, black beans, onion, and shredded chicken. Add 1 cup of the shredded cheese; stir until mixed well.

In the bottom of the 9x13 dish, spread a thin layer of 1/2 the salsa verde (using about 4 oz.)

Place generous portions of chicken mixture in center of each tortilla.  Roll up and place tortillas in the 9x13 dish, seam down.

Top with any extra sauce, the remaining 4 oz. of salsa verde and 1 cup shredded cheese.

Cover dish with foil and bake for 35-45 mins, removing the foil for the last 5 mins.

Remove from oven and let sit for 5 mins before serving. Enjoy!

Topped with some chopped cilantro and avocado these White Chicken Enchiladas are perfect.

Thanks for the recipe Tiffani! We LOVE these... YUM.

- Janel

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