White Chicken Enchiladas: Healthy and Creamy

Ingredientes

• 3 cups (450g) cooked chicken breast, shredded
• 4 oz (115g) reduced-fat cream cheese, softened
• 1/2 cup (120g) plain Greek yogurt
• 4 oz (115g) canned diced green chiles, drained
• 1 cup (115g) shredded Monterey Jack cheese
• 1/2 tsp (3g) ground cumin
• 1/4 tsp (1g) salt
• 2 tbsp (28g) unsalted butter
• 2 tbsp (16g) all-purpose flour
• 2 cups (480ml) low-sodium chicken broth
• 1/2 cup (120g) plain Greek yogurt
• 1 tbsp (15ml) fresh lime juice
• 1/4 tsp (1g) garlic powder
• 11 corn tortillas
• 1 cup (115g) shredded Monterey Jack cheese

Preparación

1. 1

   In a large mixing bowl, combine the softened cream cheese and Greek yogurt until smooth.

2. 2

   Fold in the shredded chicken, drained green chiles, 1 cup of Monterey Jack cheese, cumin, and salt. Mix until chicken is evenly coated.

3. 3

   Melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until pale and nutty.

4. 4

   Slowly pour in the chicken broth while whisking constantly to prevent lumps. Simmer for 3-5 minutes until thickened.

5. 5

   Remove sauce from heat and stir in the Greek yogurt, lime juice, and garlic powder until velvety.

6. 6

   Preheat oven to 350°F (175°C).

7. 7

   Lightly warm corn tortillas in a skillet or microwave for 15 seconds to make them pliable.

8. 8

   Fill each tortilla with chicken mixture, roll tightly, and place in a 9x13 inch baking dish.

9. 9

   Pour the white sauce over the enchiladas and top with the remaining 1 cup of Monterey Jack cheese.

10. 10

    Bake for 20-25 minutes until the cheese is melted and bubbly.