My mother is a wonderful cook who I have watched for years in the kitchen making up new recipes everyday. One of my favorite recipes of hers, is her white sauce chicken enchiladas. Before I had these I always thought that enchiladas were made with red sauce. In my hometown, every restaurant that had enchiladas had red sauce enchiladas. So when I first tried these white sauce enchiladas my taste buds did not know what to do because the combination of flavors was just too perfect.
These enchiladas are great during the summer with a margarita or a cold beer. They are perfect if you have people over for dinner or lunch since they make about a dozen enchiladas in a 9×13 dish.
I have modified this recipe to make it healthy and full of protein, so they are slightly different than my moms white sauce chicken enchiladas. And since they are light you can eat a whole bunch and still feel and look great!
Next to each ingredient I will list an alternative ingredient. Warning: If you use them the recipe won’t be as light as I have made them, but they will still be scrumptious!
Light White Sauce Chicken Enchiladas
Makes about 12
Prep Time: 25 mins
Cook Time: 35 mins
- 3-4 cups cooked chicken (chopped)
- 2 cups shredded light cheddar cheese
- 2 cups nonfat plain greek yogurt (OR 1 pint of sour cream)
- 1 cup chopped green onion
- 1 cup chicken broth
- 1 cup milk
- 3 T. whole wheat flour (OR All Purpose Flour)
- 4 T. butter
- 1 jar of your favorite chunky salsa
- 1 dozen flour tortillas
Preheat oven to 350.
First thing you need to do is make the sauce. Put your butter into a sauce pan and melt it over medium heat. Next add your flour and stir until you have a smooth paste. Then add your milk and chicken broth. Bring to boil and whisk constantly until the sauce begins to thicken. It might take some time be patient.
Add your greek yogurt and green onions to the sauce. Salt and pepper to your liking and set it aside.
Next make the enchilada filling. Mix your chopped chicken, cheese, and jar of salsa together.
Dip tortillas in sauce until they are coated and then fill with a spoonful of filling. Roll up and set in a 9×13 baking dish. Continue to do this until you run out of filling or tortillas.
Spoon the remaining sauce on top of the enchiladas and sprinkle with cheese.
Bake for 35 minutes.