I had another experiment in the kitchen today! I love Pinterest.
Here is the original creamy white chicken enchilada recipe.
I made some modifications. Like, on everything.
Okay, step by step.
First I used whole wheat tortillas. Easy.
Next, I used turkey instead of chicken. I’m not a fan of chicken – not when I’m making a meal that will last me all week. When I went to the store, I found pre-cooked turkey strips. I read the ingredients and groaned – so many preservatives and additives. I checked the fresh meat section – and amazingly, I found turkey breast. They don’t always have turkey breast. I was very happy. :p
Anyway, I ended up cooking the turkey in aluminum foil with lemon juice and garlic powder on 375 for 30 minutes. While that was going, I started heating up chopped onions in a skillet with some butter – I used onion instead of corn, I don’t like corn.
So, the turkey, onions, and Monterey jack cheese went inside the whole wheat tortillas. Yes, Monterey jack – 3/4 of a block, that I was too lazy to shred, so I just sliced it. I refuse to use pre-shredded cheese. Talk about additives and preservatives. Ick.
Moving on to the sauce (which I worked on while the turkey was cooking). I still used butter (organic), but I used 3 tablespoons of whole wheat flour. I also used a cup of Greek yogurt instead of sour cream, 1/4 cup of water instead of chicken broth, and a can of cream of mushroom, instead of cream of chicken. The final substitution was two fresh red chilies instead of a can of green chilies.
A note about the cream of mushroom – I found a can that was marked as low sodium. The first can I picked up had monosodium glusa-whatever – something that I’m pretty sure is a fancy name for MSG. Double ick. I don’t like canned food – if I had more time (and patience) I would have found a way to make my own. Oh well.
I was able to fit 5 wraps into my glass pan, poured the sauce over it all, then sliced another half a block of Monterey jack cheese on top. Stuck it in the oven at 350 for 30 minutes.
Came out so yummy. I’m always amazed when these cooking experiments actually work out. 
Just out of curiosity, what is the justification for using yogurt instead of sour cream? Especially when using all that cheese? I understand all the other substitutions.
Also, if it helps, chicken stock is much better for you than chicken broth (esp. if it’s low sodium) and tastier than water.
I already had yogurt on hand.
One less item to buy, and it tastes just as good as sour cream. There was only 1/4 cup for chicken broth, so I figured water would be fine if it was that little. I have a mild intolerance for chicken, I really didn’t want chicken anything if I could avoid it. Thanks for visiting!
Reblogged this on wyersworld and commented:
Love enchiladas, and this blogger has a healthier way of making them!