PW Wednesday – White Chicken Enchiladas
Out of the five weeks that we have now been giving you PW Wednesdays, four of them have revolved around Mexican fair. We’re not obsessed or anything. Between mango margaritas, carnitas, and chicken fried tacos – it only seemed fitting to wrap up this first round of PW Wednesdays with another – White Chicken Enchiladas chosen by Tina.
As per the usual PW fair – it includes plenty of yum-factor. But what comes along with yum? Tight jeans. This recipe is no different. Since Ben was home for the weekend I wanted to cook something special and tasty, and with this one in my back pocket I knew I had to whip it up. Just half though, it was feeding just the dos of us.
With the yum-factor (ie: walrus factor) of any PW recipe, it comes huge batches that take me days to consume. Not unfortunate by any stretch, but now that we’re in the 80-day range of the wedding, I didnt’ want too much chillaxin’ in the fridge as I try (mostly unsuccessfully) to lose those last pounds that won’t. go. away.
To make this recipe a touch healthier, I opted for substituting the corn tortillas for high fiber low carb wraps that are not only healthier, but much tastier in enchiladas. Fluffy flour style tortillas just make enchiladas, corn ones just seem so stiff – like the upper lip of a gin swilling Englishmen.
And with as much cream as these enchiladas were originally swimming in – I not only halved the recipe, but more than halved the cream/cheese/dairy content of the whole thing with the result still being squishy and dripping with goo, but not so badly that I felt and overwhelming pang of food guilt and fat-pants shame.
The roasting of the peppers was fun to try out on my own. Never having done it before, it was a great reason to break out the grill and give this time tested trick a shot.
With the time taken to roast the peppers, steam them in a bag, peel and chop them – it did take an additional amount of time that the you might not have on a busy summer Little League Wednesday night. In retrospect using the jarred roasted red peppers would be a perfectly suitable substitution. No body would know the difference and you’ll save yourself 30 minutes over the grill.
Semi-home made Sandra Lee would be proud.
In the end, these were a pretty tasty dish. One I would make again, using 2 jalapenos instead of one for the additional heat and adding smoked paprika to give it that extra smoky hint.
With a brand new bottle of Chipotle Tabaso in the fridge, it was dripped and dribbled all over these enchiladas, the smoky flavor and the creamy goo went together like Joni and Chachi.
Yeah, I was a Nick at Nite addict – What of it?
Ben devoured them then asked for more. Anytime that happens, I consider it a win.
Check out the blogs of the lovely ladies below for their takes on this PW classic. I’m sure this will make it into your bi-weekly dinner rotation. A healthified twist on a PW insta-classic.
Julie – Table for Two
Tina – My Life as a Mrs. <— Full Recipe Here!
Gina – Running to the Kitchen
Rachel – Baked by Rachel
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You make me laugh so much Megan. These enchiladas look amazing although I think reducing the amount of cream was a very sensible decision; they definitely don’t look as though they miss it!
Oh yeah, any time the man asks for seconds it is a good sign!
I love that you grilled the peppers. I was curious to see if anyone took the time to do that. Should we all go on a diet together after this journey is over?
yay, i think you’re one of the only ones who roasted the peppers like instructed. i, on the other hand, was too lazy and way too impatient to do that. yours looks amazing, as per usual!
Corn tortillas are so darn stiff, I totally agree! I’ve decided I’m done with them. I used whole wheat small tortillas too. I don’t think it would’ve worked at all with the corn ones. Probably just would’ve broken and become an utter mess. Glad you got to enjoy these with Ben! 🙂
I am definitely feeling the pre-summer body walrus factor. Thanks for lightening up this recipe for all of us suffering to lose those lbs. This looks phenomenal!
We should have done a before & after weight comparison to see how much we’ve all gained since the start of PW Wednesdays hahaha SERIOUSLY. haha loved your post (& am OBSESSED with the drink glass in the photos!!!!)
Those look delicious!
Only 80 days left? I twill FLY! These photos are amazing, my friend. Love these enchiladas!
OMG. I could snort these up.
I made this recipe about a month ago, and it was good but sooo incredibly unhealthy. I agree about adding another jalapeno because it wasn’t very spicy, and I like how you tried to lighten it up. It definitely wasn’t a weeknight meal as it took a couple of hours to put everything together, but it was pretty tasty!
They look delicious! I like that you changed the recipe around to work for you. I love roasting peppers, I did it this morning before work. haha. I actually prefer to do it under the broiler because it’s just so easy. Roasting them myself gives me a sense of accomplishment. haha. But, I totally agree, jarred is SO much easier.
Love the idea of those high fiber tortillas, and your other healthier swaps. We are HUGE fans of Mexican, going to get the recipe now!
I love your take on making this a healthy recipe.
YAY for a wedding count down, you need a counter on your blog! and I’m pretty sure my life would be incomplete without a little (ok, a lot) of mexican food. And cheese.
Sweet blog Megan, I really enjoyed this. Going to try this recipe for sure, not much of the Mexican dish fan but I bet cheese, cream, beans, etc on chicken is damn good.
oooooooh love me some enchiladas! gorgeous! and i almost bought that purple cup at world market!
They look great! But definitely heavy! I just suggested on Tina’s blog, but maybe you can swap the cream for reduced fat half and half and use low-fat sour cream? Reduced fat cream cheese might also work to cut some of the fat! But, either way, yum!!
Happy wedding countdown! It will be here before you know it!
I just ate dinner and now I am hungry! These enchiladas look delish!
Also, just wanted to let you know that I nominated you for an award! Check out the details here: http://foodstoriesblog.com/food-stories-award/
Your stiff upper lip comparison made me lol 🙂 These look delicious, and I agree, flour tortillas are always better!
I love that you “healthified” this! Ree’s recipes are great, but yes, they’re certain to tighten your jeans!
These look fabuloso!
Oh the cheesy enchiladainess. I love this dish..it’s just brilliant! And those are my favorite tortillas! 🙂
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I like that you all lightened this recipe up! I buy those same tortillas… a regular flour one is like 175 calories!
Holy schnikes! All you girls blogging about PW’s enchiladas has me craving some cheesy-chickeny-enchiladaness!
I love everything about your blog! Especially the country vibe 🙂
These look absolutely amazing, I can’t wait to try them. I will definitely be following your posts, I can tell that your blog will keep me busy in the kitchen!
I recently started a food blog and would love for you to check it out sometime. It is nowhere near as great as yours, but I always appreciate ideas from the pros! Besides, I love making new blog friends!
I’m all for PW recipes, but I think your right about the tight pants. Nobody wants that. Have you tried her cinnamon rolls yet? I’m a little terrified about how many of those I would consume in one sitting, but I can’t stop dreaming about them. Yum!
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Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back at least to Mayan times.The people living in the lake region of the Valley of Mexico traditionally ate corn tortillas folded or rolled around small fish.’^
See you in a bit
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Where is the recipe??????
Where is the recipe????
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