White Chicken Enchiladas

Wow. I have been busy. I have let almost a month slip by without adding new posts. My apologies. Today was a long day or driving to and from the cities. Carlos’ 29th birthday came and went and I have yet to make him his birthday dinner. I will have to make it up to him this weekend! Tonight’s dinner:

White Chicken Enchiladas


  • 10 tortillas (we use LaTortilla Factory High Fiber Low Carb)
  • 2 cups cooked, shredded chicken (seasoned)
  • 1 ¼  cups shredded Monterey Jack cheese
  • 2 Tbsp. butter
  • 2 Tbsp. flour
  • ½ red onion, chopped
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • Pinch crushed red pepper
  • Salt and pepper to taste
  • 1 1/2 cups chicken broth (2 cups if you like lots of sauce)
  • ¼ cup sour cream
  • ¾ cup fat free Greek yogurt
  • 1 (4 oz) can diced green chilies
  • 2 tablespoons diced jalapenos (add more if desired… we desired!)


  1. Preheat oven to 375 degrees.  Grease a 9×13 pan
  2. Cook chicken on stove and season with salt and pepper.
  3. Mix chicken, onion and 1 cup cheese.  Roll up in tortillas and place in pan.
  4. In a sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.
  5. Reduce heat. Stir in sour cream, yogurt, cayenne, paprika, crushed red pepper, jalapenos and chilies. Season lightly with salt and pepper.
  6. Pour sauce over enchiladas and use a spatula to move the sauce between the enchiladas and around the edges of the pan. Top with remaining cheese.
  7. Bake 15 minutes.

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