The Experiments Week 8: Cleaner Eating Green Chili Chicken Enchiladas

A simple and delicious experiment that was loved by all!

Green Chili Chicken Enchiladas–The “Cleaner” Version

 

Super Easy, healthier and tasty Green Chili Chicken Enchiladas
Super Easy, healthier and tasty Green Chili Chicken Enchiladas

 

Found on: http://www.momsweeklyrecipe.com

Probably like many of you, I adore those cheese covered, creamy soup and sour cream filled enchiladas…Yum!  I am happy to say these were a much healthier, super easy replacement for the less than healthy version I fondly remember.

I kept the spice to a minimum for the kids, but you can definitely “turn up the heat” if you so desire!

Ingredients:

2 large chicken breasts

1 cup salsa (fresh from the deli or homemade is best–heat as desired:)

10-12 small GMO free (if you prefer) corn tortillas

3 Tablespoons Olive Oil

3 Tablespoons of Whole Wheat Flour

2 Cups Chicken Broth

1 4 oz can of green chilies

1/2 Cup milk

3/4 to 1  Cup Cheese (I used a sharp cheddar)  divided into 1/2 cup and 1/4 cup to 1/2 cup

Directions:

Cook your chicken as desired–some like to boil it, I opted to cook it in the oven.   Shred your chicken.  I have recently started using the paddle on my good old kitchen aid to shred chicken and it works like a charm and in seconds!  Mix in your salsa and set aside.

Shredded Chicken with Salsa for Chicken Enchiladas
Shredded Chicken with Salsa for Chicken Enchiladas

Spray  or coat a 9 by 13 inch pan with olive oil.  Place 1/10 to 1/12 of the chicken in each of the tortillas and roll it up.  Place it in your baking dish and repeat until done–I went with 10 as they fit great in my pan.

Filled Corn Tortilla for Chicken Enciladas
Filled Corn Tortilla for Chicken Enchiladas
Tortillas all rolled and ready for the sauce
Tortillas all rolled and ready for the sauce

 

In a medium saucepan (needs to hold about 6 cups), add your oil and flour.  Stir this constantly over medium heat for about 2-3 minutes.  Add your chicken broth whisk until it starts to thicken.

Add your can of green chilis, milk, and 1/4 cup of the cheese and stir until the cheese melts in-add extra up to another 1/4 cup of cheese if you need to thicken the sauce a bit more, remove from the heat.  NOTE:  In place of the milk and the 1/4 cup of cheese, you can use a cup of plain greek yogurt.  I stumbled upon the easy milk and cheese recipe when I was out of yogurt and it was plenty yummy!

Pour the sauce over the rolled tortillas and top with the remaining 1/2 cup of cheese.

Bake at 350 degrees for about 20 minutes or until heated through.  You can broil on low the last couple minutes if you prefer a crispy browned cheese topping.

Top with cilantro if you like and enjoy!!!

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