I just saw a Mexican recipe for white chicken enchiladas that were so full of unhealthy fat I could practically hear my arteries clog over, so I rewrote it. Taste wise – the other recipe derived all it’s taste from fat. My recipe has vegetables and spices to add taste.
10 soft taco shells
2 cups cooked, shredded chicken
1 cup salsa
3 cloves garlic
1/4 cup chopped cilantro
1 pasilla chili
1/2 cups shredded Monterey Jack cheese or Mexican cheese
1.5 Tbsp. Olive Oil
1 Tbsp. flour
1 cup chicken broth
1/4 cup low fat or no fat sour cream
Slice the onion and put into a pot with about a 1/4 cup water plus salt n pepper. Cook the onion until they are completely translucent and the water has evaporated. If needed, add a little more water to finish the onion. Add chopped garlic and 1/2 tbsp of olive oil. Continue to cook the onion until it starts to caramelize. Take the onion off the heat and add salsa, chicken and chopped cilantro. Divide the filling among the taco shells, roll them up and place in a oven proof pan. If you want to avoid carbs and milk products do this step, add the filling to salad cups and it is ready to serve.
In the pot add in 1 tbsp olive oil and cook with flour, add the chicken broth and heat until the broth is bubbly and thickened. Put your sour cream into a small bowl and temper it by whisking in small ladles of the hot broth. Once the sour cream is whisked together with some of the broth add it all into the pot, along with the chopped pasilla chili. Pour over the filled enchiladas and top with the cheese.
Bake at 400 degrees for 20-25 minutes. If the cheese does not brown, bake under the broiler for the last few minutes.