White Chicken Enchiladas

Our trip to Mexico last month reminded me just how much I enjoy Mexican food.  Or since we were in Mexico - I guess I can just call it "food."😅🇲🇽  Anyhoo... we took a cooking class, we went on a food tour and basically ate our way through the whole Oaxaca region and I don't regret a single delicious bite.  

These are some pictures from our cooking class.  

These pictures are from our walking food tour.

​The food in Mexico really was exceptional and was a great reminder of just how flavorful and delicious Mexican food really is. 

​This was my breakfast on the day we left to come home and I can tell you that my morning meals since we've been home have not lived up to this standard. 😂

I make my own versions of our favorite Mexican meals at home even though I know that they will never taste quite the same as the dishes that I tasted in Mexico.  I will say though, these White Chicken Enchiladas were VERY good - I mean, for a non-hispanic, half Italian girl who lives in the South.😆 The sauce is creamy and flavorful but the yogurt and chicken broth keeps it light too.  I think you're going to like these enchiladas - they're the next best thing to eating them in Mexico!🇲🇽

White Chicken Enchiladas
3 Tablespoons butter
1 small onion, sliced
1 clove garlic, minced
3 Tablespoons flour
2 cups chicken broth
1 cup plain Greek yogurt 
1 4-ounce can mild diced green chilies
1 Tablespoon lime juice
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
3 cups cooked shredded chicken
3 cups shredded Monterey Jack Cheese, divided
8 to 10 flour tortillas, 8-inch size

Melt butter in skillet.  Add onions and garlic and cook until softened.  

Stir in flour. 

Stir in chicken broth and cook 4-5 minutes until thickened.  

Remove from heat.  Stir in yogurt, chilies, cumin, salt and pepper. 

Pour 1/2 cup sauce into bottom of a 9x13"pan. 

Stir 2 cups sauce into the chicken.

Lay each tortilla flat on counter.  Top with chicken mixture and cheese. 

Roll up tortillas.  Lay in pan.  Top with remaining sauce and cheese.  

Cover dish with foil.  Bake 25 minutes at 350.  Remove foil and bake 5 minutes longer.

Top with chopped fresh cilantro and diced avocado.

​Ciao!

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