white chicken enchiladas | confections of a dietitian
When Colin and I first started dating, we decided to compete in a March Madness bracket. It was just the two of us, so the grand prize for the winner was dinner and drinks, all prepared by the loser. I won, of course, so Colin decided to make chicken enchiladas for me. It was love at first bite, although not with what you’d think. I fell in love with his chicken enchilada recipe! Of course, I couldn’t just leave it as is, so I’ve been changing it every time I make it and this last time, I finally perfected the recipe. It’s so good that I knew I had to share it with all of you!

white chicken enchiladas | confections of a dietitian white chicken enchiladas | confections of a dietitian
The filling for these chicken enchiladas is a little unique as it uses green chiles and slivered almonds. The almonds add an unexpected crunch and nuttiness that is so addicting (and also the reason I fell in love with these in the first place). I hope you made lots of shredded salsa chicken from the last post, because that chicken is the perfect for these enchiladas. It adds some extra flavor and is so tender. This recipe uses a white sauce with green chiles and some extra spices for added zest. It compliments the filling so well and makes these enchiladas extra creamy, cheesy and delicious! The enchiladas are on the heavy side so, if you prefer to lighten it up, you can use red or green enchilada sauce instead. Trust me though, once you try these with the white sauce, you’ll never go back! Another great way to lighten these up is to use non-fat Greek yogurt instead of sour cream. I’ve made them successfully this way and cannot taste the difference. This easy substitution increases the protein in each enchilada by 4g and decreases calories by 40kcal! If you’re looking for a way to make these a little healthier, I would highly recommend this substitution.
white chicken enchiladas | confections of a dietitian
If you have the time, you can make these from start to finish, but that makes this a tough meal for a weeknight. I usually make the enchiladas a few hours to a couple days ahead of time and store them without the sauce. When it’s time to bake, I let them sit out while the oven preheats and add the sauce just before putting them in the oven. You can also freeze the enchiladas and re-heat in the oven without thawing. Just know that the cooking time will be longer. There’s nothing better than coming home from a long day at work and having a delicious, homemade meal ready to eat. These make great leftovers for lunches too!
white chicken enchiladas | confections of a dietitian