Skinny White Chicken Enchiladas with Green Chiles and Corn
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Enchiladas
Cuisine: Mexican
Serves: 2-3 servings
Ingredients
  • 1 lb skinless chicken breasts or thighs
  • salt & pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ½ white onion, diced
  • 1 jalapeno, diced
  • 1 tablespoon canola oil
  • 12 oz of canned diced green chiles
  • 1 cup frozen sweet corn kernals
  • 6-8 large flour or corn tortillas
  • 2 cups shredded Monterey jack cheese
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1.5 cups chicken broth, or reserved chicken water from cooking
  • ¼ teaspoon paprika
  • Fresh cilantro, for serving
Instructions
  1. Preheat the oven to 350.
  2. For the chicken: place your chicken in a pot, and fill with just enough water to cover the chicken. Add salt, pepper, garlic powder, and onion powder to water, and bring to a boil. Reduce to a simmer, cover with a lid, and simmer for 20-30 minutes until cooked through. Remove the chicken, reserving the cooking water, and shred with two forks.
  3. Meanwhile, make the filling: heat a tablespoon of canola oil in a skillet over medium heat. Sauté the onions and jalapeños for 2 minutes, then add 6 oz of green chiles, and the corn. Stir, season with salt and pepper, and let cook 2 more minutes. Add the shredded chicken and stir.
  4. Prepare an 8x10 (or similar) rectangular baking dish with non-stick cooking spray. Fill a tortilla with ¼ cup- ½ cup of chicken and vegetable mixture. Top with shredded cheese. Fold the tortilla into a long cylinder, and place seam-side down in the baking dish. Repeat with 6-8 tortillas, or until pan is full.
  5. For the sauce: heat butter in a skillet over medium heat until melted. Add flour, and whisk constantly for about one minute until it forms a golden roux. Add a cup of the reserved chicken broth, whisking constantly, for one more minute. Add remaining shredded cheese, green chiles, and paprika, and whisk until cheese is melted. Add additional chicken broth if sauce is too thick.
  6. Cover the tortillas in the pan with the cheese sauce, and bake in the oven 25 minutes. Top with fresh cilantro for serving.
Recipe by Ally's Cooking at https://allyscooking.com/2016/08/24/skinny-white-chicken-enchiladas/