a simple recipe :: white chicken enchiladas

I love Mexican food. Tacos, burritos, enchiladas, chile rellenos……my stomach is growling just thinking about all of my favorite dishes. I have shared a few of my go to recipes before but this enchilada recipe is my husband’s favorite thing that I cook. Hands down. When I made it last night, my son asked for seconds before my hubby and I had even started eating. Tonight I tried to change things up a bit, though. The original recipe comes from my old standby, allrecipes.com. It is made with ground beef and the sauce mixes plain yogurt, cream of chicken soup and shredded mozzarella cheese. Tonight I was in a hurry so I picked up a ready-to-eat chicken from my local supermarket and sliced it up to put inside the enchiladas instead of beef. The result was delicious!! Here’s how to make it:

Ingredients ::

1 ready-to-eat chicken, cut into small pieces
2 cans cream of chicken soup
4 cups mozzarella cheese
2 cups plain yogurt
1-2 packages of tortillas (I used low carb and no one could tell the difference!)
1 packet taco seasoning
2/3 cup water

Directions ::

Heat oven to 350º. Cut up chicken and put into large skillet. Add taco seasoning and water. Bring to a boil then let simmer for 3-4 minutes on medium heat. While chicken is simmering, combine soup, cheese and yogurt in large bowl. Cover the bottom of two 9×13 inch baking dishes with the sauce mixture with a thin amount of sauce. Remove chicken from heat and scoop a spoonful each of chicken and the sauce mixture into a tortilla (approx. 1 tablespoon of each per tortilla). Roll up tortilla and place in dish. Repeat until your chicken is gone. Cover the top of enchiladas with the remaining sauce mixture. Bake 20 minutes or until sauce mixture is bubbly.

**Note: the original recipe calls for only 1 cup of yogurt, 1 can of soup and 2 cups of cheese. But I always wished I had more sauce for the top so I started doubling it and I have never looked back (it distracts from the now).