White Chicken Enchiladas

I've seen these posted on Pinterest and repinned all the time. My friend has made them a few times and claims that this is the best enchilada recipes ever. So I decided to make them the other night for dinner. The flavor was good but not great and the tortilla on the enchilada seemed a little soggy. I will definitely try this again but with a little tweaking. I will probably add some jalapenos in addition to the green chilies to kick it up a notch and a little less sauce.

White Chicken Enchiladas
slightly adapted from Plain Chicken

Ingredients
8 flour tortillas, soft taco size
2 cups cooked, shredded chicken
2 cups shredded pepper jack cheese
3 tbsp butter
3 tbsp flour
2 cups chicken broth
1 cup light sour cream
2 (4-oz) cans diced green chilies

Directions:
1. Preheat oven to 350 degrees F.
2. Spray a 9x13 glass pan with cooking spray. Mix chicken and 1 cup of cheese. Roll up in tortillas and place in pan seam side down.
3. In a small sauce pan over medium heat, melt butter. Whisk in flour and cook 1 minute. Add broth and whisk until smooth. Allow sauce to thicken. Remove from heat and stir in sour cream and green chilies.
4. Pour sauce over enchiladas and top with remaining cheese. Bake 20-25 minutes and then broil for a few minutes to brown the cheese.

Mexican Chicken Lasagna

In preparation for our upcoming wedding DJ and I have decided to change our eating habits. We are trying to stay away from all the starchy carbs and include healthier meals in our diet. I recently subscribed to Cooking Light magazine and have been throughly impressed with lots of their recipes. This one is a healthier version of a traditional Mexican beef casserole. It serves 8 and is only 331 calories per serving. Very delicious!


Mexican Chicken Casserole
adapted from Cooking Light 


Ingredients: 


Salsa:
8 plum tomatoes, halved
3 garlic cloves, peeled and crushed
1 small onion, chopped
1 seeded jalapeno pepper, quartered
Cooking spray
1/3 cup chopped cilantro
3 tbsp lime juice
1/8 tsp black pepper

Lasagna: 
1 cup chopped onion
1 cup frozen corn kernels
1 cup red bell pepper, chopped
1 cup diced zucchini
3 cups cooked chicken breasts, shredded
1 tbsp garlic, minced
2 tsp chili powder
1 tsp ground cumin
1 (10 oz) can green chili enchilada sauce
1 (4 oz) can chopped green chiles
12 (6 in) corn tortillas
1 cup shredded Monterey pepper jack cheese
1 cup crumbled feta cheese

Directions:

1. Preheat broiler
2. Prepare salsa, place tomatoes, garlic cloves, small chopped onion, and seeded jalapeno on a baking sheet that has been coated with cooking spray. Broil 20 minutes, or until charred. Remove from oven; cool slightly. Place mixture into food processor; add cilantro, lime and pepper. Process until smooth. Set aside.
3. Preheat oven to 350
4. Prepare lasagna, heat large nonstick skillet over med-high heat. Lightly coat pan with cooking spray. Add onion, corn, bell pepper, and zucchini; saute 6 minutes or until tender.
5. Add chicken and next 5 ingredients (through green chiles); saute 2 minutes or until throughly heated. Remove from heat.
6. Spread 1/2 cup salsa over the bottom of a 9x13 inch baking dish coated with cooking spray. Arrange half of the tortillas over salsa. Spoon 1/2 chicken mixture evenly over tortillas. Top with 3/4 cup salsa and 1/2 cup cheese. Repeat layers beginning with tortillas, ending with cheeses.
7. Bake at 350 for 25 minutes, until bubbly.