Here it is! The main event!
The actual main course of Michael's birthday dinner.
He wanted Mexican and he wanted something I would eat too--so I found a enchilada recipe that had all ingredients that I liked, except for the sauce.
The sauce had green chiles in it. I don't do chiles.
Don't hate me but...I replaced them with scallions! So...it's like not authentic at all.
But...I liked it! Michael liked it!
It was quite tasty and is a winner if you've got a picky eater in your household (like me *hangs head in shame*).
It's also pretty easy. And not too unhealthy either (I maaay have used Greek yogurt in the sauce instead of sour cream...). Give it a try, K? For me? :D
White Chicken Enchiladas with Scallion Sauce
- 8 soft flour tortillas
- 2 cups shredded Monterrey Jack Cheese
- 2 cups cooked chicken, shredded
- 3 tbsp. butter
- 3 tbsp. flour
- 2 cups chicken broth
- 1 cup 0% plain Greek yogurt, room temperature
- Scallions, to taste
- Spray a 9 x 13 pan with non-stick cooking spray. Preheat oven to 425 degrees.
- Mix the shredded chicken with 1 cup of the cheese. Distribute evenly among the tortillas.
- Roll tortillas and place seam side down in the pan (this will take some finagling to keep them from coming unrolled).
- On medium heat, in a large saucepan, melt butter.
- Add flour to butter and stir for 1 minute.
- Whisk chicken broth in until smooth, continue until thick and bubbly.
- Lower heat slightly and stir in the Greek yogurt and cut up scallions.
- Pour the sauce in an even layer over the enchiladas. Sprinkle with remaining 1 cup cheese.
- Bake 20-25 minutes, until golden and bubbly.
It's not the prettiest, but it's awfulllyyyy tasty!