meal makeover: white chicken enchiladas.

by Janetha on November 27, 2011

in recipes

we love mexican food in our house.  i would say that we usually eat it at least twice a week—and often three times a week. we typically have tacos or enchiladas.. occasionally we will have fajitas. when i asked marshall what he wanted for dinner tonight, he picked enchiladas. that was no surprise.

instead of making my usual recipe for enchiladas, i decided to makeover an old favorite: white chicken enchiladas. i kind of have a feeling that white chicken enchiladas are in no way considered “authentic” when it comes to mexican food.  i have been to mexico several times and never once have i seen white chicken enchiladas on the menu. but when it comes down to it, it doesn’t matter if white chicken enchiladas are authentic or not.. they are downright delicious and that’s all that matters.

white chicken enchiladas are also typically pretty unhealthy and caloric.  i made a few healthy tweaks to the classic sour cream based version and came up with a delicious AND nutritious recipe for them.

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white chicken enchiladas.

makes six enchiladas

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ingredients:

  • 8 oz (uncooked weight) boneless, skinless chicken breast
  • 8 green onions, diced (use the whole thing—all of the green!)
  • 1 tsp ground cumin
  • 7 oz can diced green chiles
  • 1 1/2 cups plain 0% chobani greek yogurt
  • 1 cup salsa verde (i used trader joe’s brand)
  • 3 oz colby jack cheese, grated and divided
  • 6 flour tortillas
  • avocado & picante sauce for garnish, optional

directions:

  1. place chicken in a large pot. cover with water. bring to a boil and boil chicken until cooked through.
  2. meanwhile, heat a medium skillet over medium heat. spray with cooking spray and toss in diced green onions.
  3. sauté onions for about five minutes until they soften, then add cumin and diced green chiles.
  4. let onion and chile mixture cook for about five minutes, stirring occasionally.
  5. while it is cooking, shred your chicken breasts.
  6. remove skillet from heat and stir in yogurt and salsa verde.
  7. reserve one cup of the mixture.
  8. add the chicken to the remaining mixture. stir to combine.
  9. add half of the cheese to the remaining mixture. stir to combine.
  10. fill each tortilla with 1/6 of the mixture.
  11. roll the tortillas up tightly and place in an 8×8 baking dish.
  12. top rolled enchiladas with remaining cheese.
  13. pour remaining sauce on top of the cheese and distribute evenly.
  14. cover the enchiladas and bake at 350 degrees for 25 minutes. uncover and let cook for 10 minutes more.
  15. serve with avocado slices and picante sauce, if desired.

step by step photo tutorial

place chicken in a large pot. cover with water. bring to a boil and boil chicken until cooked through.

meanwhile, heat a medium skillet over medium heat. spray with cooking spray and toss in diced green onions.

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sauté onions for about five minutes until they soften, then add cumin and diced green chiles.

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let onion and chile mixture cook for about five minutes, stirring occasionally.

while it is cooking, shred your chicken breasts.

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remove skillet from heat and stir in yogurt and salsa verde.

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reserve one cup of the mixture.

add chicken to the remaining mixture. stir to combine.

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add half of the cheese to the remaining mixture. stir to combine.

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fill each tortilla with 1/6 of the mixture.

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roll the tortillas up tightly and place in an 8×8 baking dish.

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top rolled enchiladas with remaining cheese.

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pour reserved sauce on top of the cheese and distribute evenly.

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cover the enchiladas and bake at 350 degrees for 25 minutes. uncover and let cook for 10 minutes more. remove from oven and let cool a bit before serving.

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serve with avocado slices and picante sauce, if desired.

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nutrition info per enchilada prior to garnish (based on the ingredients above–i used a tortilla that was 80 calories/17g carb/6g protein/9g fiber/3.5g fat):

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not bad. not bad at all.

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well.. i am going to go enjoy the last few hours of my four day weekend. i hope i remember how to wake up for work tomorrow morning! wish me luck!

xo. janetha g.

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{ 40 comments… read them below or add one }

Heather (Heather's Dish) November 27, 2011 at 9:50 pm

Seriously, yum. I love white chicken enchiladas…and really, this is one meal where authenticity doesn’t matter. I’ll take ‘me cause they taste awesome :)

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Katelyn @ Chef Katelyn November 27, 2011 at 9:52 pm

Well OBVIOUSLY you can use Chobani for just about everything…. I mean, duh!

(I probably never would have thought about that)

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Ashley @ My Food 'N' Fitness Diaries November 27, 2011 at 9:56 pm

Ohhh yes, I am also a huge fan of Mexican food – love it! We have it at least once or twice a week in our house too. I can’t wait to try this recipe out!

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Amanda November 27, 2011 at 10:03 pm

LOVE white chicken enchiladas. They are one of my weaknesses. I need to try this.

I am totally freaked out that I will not wake up tomorrow in time. I slept in to an embarrassing hour today.

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Sara @ Nourish and Flourish November 27, 2011 at 10:29 pm

Mexican food is pure comfort food. I grew up in California, where quesadillas were more common than grilled cheese, so I’ve been having a love affair with enchiladas for as long as I can remember. We used to go to a restaurant called El Torito almost every week and my order was ALWAYS the same : cheese enchilada kids plate served with beans and rice. So simple. So delicious! Now I prefer to bulk up my enchiladas with other ingredients, so this lightened recipe sounds awesome! Do you think corn tortillas would hold up in place of the flour?

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Janetha November 27, 2011 at 10:44 pm

I have found that corn tortillas crack when I try to roll them up into enchiladas.. so instead I layer them! A layer on bottom, then spread the mixture, then a layer on top, then top as directed and bake. Then just cut it up like a casserole :) xoxo

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Ty November 28, 2011 at 2:00 pm

If you wrap the corn tortillas in a moist paper towel and microwave them until they’re a little warm (maybe 20 seconds to a minute depending on how many you’ve got in there) they won’t break.

Alternatively you could fry them but I don’t think that’s what you’re going for here… :P

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Averie @ Love Veggies and Yoga November 27, 2011 at 11:32 pm

Great eats!

And I love the Simply Organic brand spices…I am a big fan of their cinnamon. Need to try the cumin.

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lindsay November 27, 2011 at 11:42 pm

ahh, good stuff JG! my husband is needing his mexican fix while in NZ, so this will be a great meal!

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Kristin @ STUFT Mama November 28, 2011 at 1:05 am

Okay these enchiladas look amazing and easy!!! :) I’ve been trying to figure out something to do with that Trader Joe’s salsa. I have a jar sitting in my pantry. :) Yum yum! :) You can never go wrong with Mexican food.

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Abby @ Abz 'n' Oats November 28, 2011 at 2:58 am

Sounds amazing! :) I am have always loved white enchiladas ever since I was a kiddo but always steer clear of them now. This is definitely a must try!

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Lauren November 28, 2011 at 4:53 am

Oh my goodness these look amazing!

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chelsey @ clean eating chelsey November 28, 2011 at 5:15 am

I stinkin’ love enchiladas – or any kind of mexican food really!

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RunningtheClassroom November 28, 2011 at 5:23 am

Growing up in Rhode Island I NEVER had Mexican food. It’s not too popular up there. Now that I live in the South I eat it about once a week. Obsessed with it! Recipe looks delicious!

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Erica November 28, 2011 at 6:02 am

Janetha! These are so book marked! It looks like (based on blood work), Kaylin is the one whose lactose intolerant…so, as soon as this lady is done breast feeding- shes making these for din din!

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Lauren @ What Lauren Likes November 28, 2011 at 6:13 am

Yum! I am making these! Love :)

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Callie @ Callieflower Kitchen November 28, 2011 at 6:33 am

Mmm, this looks great, and I have a bunch of plain chobani and salsa verde that needs to be used up. I think I know what’s for dinner ;)

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Meg November 28, 2011 at 6:45 am

My kitchen would be lost without Chobani.

….and cheese.

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Barbara November 28, 2011 at 6:51 am

That would be so good with some Spinach baked in (and in the sauce you poured on top!). Great recipe Janetha!

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Stephanie @cookinfanatic November 28, 2011 at 7:16 am

I’ve made enchis with plain Cho before too, it’s the perfect substitute to lower the cals and add some protein! And yummm, yours look fabulousssss. I used Cho in a creamy alfredo spinach pasta bake last night – love cooking with the stuff :)

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emily (a nutritionist eats) November 28, 2011 at 9:01 am

Good work! My husband would like these! (He also saw your last post with the Packer gear you and Marshall were sporting and was very happy!) I was thinking about you during the game!! :)

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Kait November 28, 2011 at 9:20 am

Mmmmmm…

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Lauren @ Oatmeal after Spinning November 28, 2011 at 9:45 am

I was going to ask about corn tortillas, too. There was actually a debate about that on Top Chef last week! I’ve only ever made them with homemade corn tortillas, and they were pretty flexible. But in general, I’m not a big flour tortilla fan- I always ask for corn if I get fajitas in a restaurant.
That being said, I’d totally eat up those enchiladas that you made, flour tortilla and all!

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Lauren @ Recipes for a Quarterlife November 28, 2011 at 9:53 am

I love that you used the chobani instead of sour cream. I can’t wait to try these!

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Amy November 28, 2011 at 10:03 am

looks awesome! i am loving enchiladas these days so a healthier version always helps!

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Elina (Healthy and Sane) November 28, 2011 at 12:51 pm

I love using Greek yogurt to make creamy recipes healthier! I’ve never had white enchiladas but I love the “red” ones… so I’ll have to give this version a go :)

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Christin@purplebirdblog November 28, 2011 at 1:17 pm

Nice on, Janetha!! Chicken enchiladas are one of my favorites, and this white version sounds badass! Green chiles make everything better.

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cookie November 28, 2011 at 1:45 pm

That sounds really delicious, I’ll have to try those.

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Shannon November 28, 2011 at 3:14 pm

I’ve been looking for a good way to use the bunches of scallions that keep finding their way to my crisper drawer…

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PBJenny November 28, 2011 at 5:54 pm

thank you for not using whole wheat tortillas for this recipe. they just can’t do a mexican dish justice like a good ol’ white flour one can.

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Bonnie November 28, 2011 at 5:55 pm

Guess what? This is totally 9:55 min away from coming out of the oven and into our mouths. YUM. And healthy to boot! Thanks, J!

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Rebecca @ Naturally Healthy and Gorgeous November 28, 2011 at 6:36 pm

Enchiladas are so great! We just made some with black beans and corn, so good!

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Jessica @ Healthy Dairyland November 29, 2011 at 7:13 am

Consider these added to my recipe to-do list! :D

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Brittany @ Life of a Bama Girl December 3, 2011 at 3:16 pm

I love Mexican food! I will have to try these!

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claire! March 11, 2012 at 1:53 pm

These are amazing. Truly amazing. My husband and his dude friends raved about these and couldn’t believe they were made with yogurt and not sour cream. NICE WORK!!

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Janetha March 12, 2012 at 9:16 am

Awesome! So glad you guys liked them!

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Emily R October 24, 2012 at 10:31 am

dude. these are SO GOOD. i’ve had this recipe bookmarked for a WHILE now, and finally got around to making them last night. needless to say….I can’t wait to eat the leftovers for dinner tonight!

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Janetha October 24, 2012 at 11:55 am

yay! thanks for the feedback, em! xoxo

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Lucy February 9, 2014 at 8:33 pm

Made these tonight and LOVED them! Awesome recipe, thanks!! :)

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Janetha February 10, 2014 at 9:29 pm

Glad you liked them! Thanks for the feedback!

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