Wednesday, February 6, 2013

HEALTHY! White Chicken Chili Enchiladas

We have a serious love for white chicken chili in our home. It's made fairly often and then reheated for continual enjoyment throughout the week during the cold, frigid, awful, horrid, unfair months of winter.
I dislike winter.
Or rather, I dislike being cold.
Anyway, we used it in some enchiladas to mix it up instead of having it as straight chili leftovers a few weeks ago and it was awesome! I could never share my *cough, cough:: award winning:: cough, cough* recipe for white chicken chili, but I *can* tell you how to replicate the enchiladas. We've been eating enchiladas like *crazy* since THIS POST about healthier versions and like this white chicken chili enchilada the best of them all. Times like a thousand.

You'll need....
1 can (or the equivalent) of Great Northern Beans
1 lb ground chicken*
1 package of whole wheat tortillas
1/2 head of lettuce, shredded (or your choice of leafy greens)
1 package of spanish rice*
2 cans of tomatoes*
2 cans of green enchilada sauce (or you can make your own!)*
1/2 white onion, chopped
1 clove of garlic
1 tsp each of cumin, paprika, chili powder
1/4 tsp of pepper + salt
*These are the figures for two pans/ 10 tortillas. For half the amount, you'll only need one can of tomatoes + sauce. You'll have remaining beef + bean mixture left, too, which you can eat on the side or save for another day)
In a large skillet, brown your ground chicken and add in all spices + garlic, *half of the* onion and beans. Heat til warmed and chicken is fully cooked. 
At the same time, prepare your spanish rice. Use only half of the recommended tomatoes.
Place your tortillas in the pans (you can usually fit 5-6 per 11 x 14 baking dish). Layer in scoops of the meat/bean mixture followed by the rice. Roll them and place seam side down.
Cover the tortillas with sauce and remaining tomatoes + onions. You can also put some white cheese on top (who cares if it says "italian"??). I only put a little on John's half since I'm dairy-free.
Bake for 15-20 minutes at 350 and then remove and top with lettuce + sour cream (if you'd like it, we go dairy free). Serve warm!
ALSO!! I've been invited by Donatella of Inspiration + Realisation to be part of a fantastic project! She has created a pinboard as a kind of DIY wishlist for readers to contribute to. The board can be found HERE if you'd like to check it out. After a week or two, whatever pins have the most likes/repins will be created as tutorials by us! If you'd like to pin to it, leave your email and we'll invite you. You can also leave the pins on our facebook walls or here and we'll add them. If you aren't following Donatella, you should. She is absolutely amazing.
That's all for today! Happy mid-week joy. All the best and as always, thanks for reading!

2 comments:

  1. Finally an enchilada recipe sans cheese. Thanks!

    ReplyDelete
    Replies
    1. Stick around! We do a lot of dairy-free here. Enjoy!

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