Friday, November 2, 2012

White Chicken Enchiladas with Scallion Sauce

White Chicken Enchiladas with Scallion Sauce
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!'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

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.
White Chicken Enchiladas with Scallion Sauce
It's not the prettiest, but it's awfulllyyyy tasty!
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