Made another PW (Pioneer Woman) recipe last night – white chicken enchiladas!  Now, these are enchilada’s from SCRATCH, which really only means I made the cheesy roux that gets poured all over them.  Of course you know I made some substitutions, I didn’t want them to be so fattening, so here’s what I altered:

Corn tortillas – I didn’t fry them as she suggested, I simply steamed them in the micro.
Chicken – I didn’t boil up a whole chicken as she did, just put a few large chicken breasts in the skillet after genorously seasoning them with S&P.  Then I shredded them up.
Cream in the chicken mixture - I substituted FF milk instead, and thickened up the mixture w/ a little flour.  I also added cumin, dried cilantro, and chopped garlic to this mixture, in addition to the paprika she mentions.
Green chili’s – the only ones I had were hot, so I substituted 2 cans of Rotel, drained, one each for the chicken mixture and cheese roux.  Yes, this means tomatoes are added to the mix and the ‘white’ sauce comes out more pinky-red, just FYI.
Cheese – I used 50% less fat cheese, 2 kinds: Sargento colby jack, and Cabot American.  I also sprinkled some cojita cheese on the top for some added flavor.
Black beans – not part of the recipe, I added them.

As a result, the casserole is much less greasy, and still as every bit tasty!  I tried a bite last night, and brought the rest to work today.  I will update later w/ the judgement!  UPDATE:  Success, everyone loved them!