Dietitian Amanda is sharing one of her go-to family-friendly meals: White Chicken Enchiladas.

White Chicken Enchiladas

Prepare Roasted Peppers: Position oven rack on the upper 1/3 of the oven. Preheat broiler to HIGH. Place green, red, and yellow bell peppers and jalapenos on a large rimmed baking sheet.

Broil until skins begin to blacken, turning occasionally. Remove charred peppers from oven and place inside of a large resealable plastic bag. Allow to steam 30 minutes then scrape off skin, remove seeds, and chop into bite size pieces; divide mixture in half and set aside.

Prepare Chicken: Heat vegetable oil in a large skillet over medium heat. Add white onion, cook 2 to 3 minutes or until softened. Add shredded chicken and 1 cup chicken broth, 1 cup half-and-half, 1/2 teaspoon paprika, and half of the roasted and chopped peppers; season with salt and pepper. Allow mixture to come to a simmer. Cook for 2 to 3 additional minutes; remove from heat and set aside.

Prepare White Enchilada Sauce: Melt butter in a large skillet over medium-high heat. Once butter has melted, add flour all at once. Whisk to fully incorporate flour and cook for 1 minute. Whisk in 2 cups chicken broth until mixture is smooth. Reduce heat to medium low heat and stir in 1/2 c. half-and-half, 1 1/2 cup cheese, and paprika. Continue whisking until cheese has melted and sauce is smooth and creamy. Add remaining roasted peppers and Greek yogurt. Remove from heat.

Assemble Enchiladas: Preheat oven to 350 degrees. Spray a 9x13-inch baking pan with nonstick spray. Divide chicken mixture between 16 low-carb tortillas and top with 1 tablespoon shredded cheese. Tightly roll tortillas and place, seam side down, in prepared baking pan. Top with White Enchilada Sauce. Bake 20 to 25 minutes or until hot and bubbly.

To serve, top White Chicken Enchiladas with your favorite toppings, such as additional plain Greek yogurt, salsa, and fresh cilantro.