Creamy Chicken Enchiladas
September 20, 2013
"This recipe makes two 9x13-inch pans of enchiladas (12 servings total), but one of them can easily be frozen for another night when you don't really have time to cook. You can also make this ahead and refrigerate up to 24 hours before cooking. I've adapted it from the original at Better Homes and Gardens, so I'm posting it as my own version."
- Serving Size: 1 (173.6 g)
- Calories 114
- Total Fat - 3 g
- Saturated Fat - 1.5 g
- Cholesterol - 105.5 mg
- Sodium - 348.2 mg
- Total Carbohydrate - 7 g
- Dietary Fiber - 1.3 g
- Sugars - 1.9 g
- Protein - 12.7 g
- Calcium - 173.9 mg
- Iron - 2 mg
- Vitamin C - 9.8 mg
- Thiamin - 0.1 mg
Preheat oven to 350F.
Place chicken, stock, peppercorns and garlic in a saucepan; cover and bring to a boil. Reduce heat to medium and simmer, covered, 15 minutes.
Meanwhile, in a large bowl whisk together sour cream, yogurt, milk, cumin, salt and flour; stir in salsa and hot pepper sauce.
Drain chicken (discard stock, garlic and peppercorns) and let cool until able to handle; shred chicken into a large bowl.
Add spinach and green onion to shredded chicken; mix well (using your hands is easiest). Mix 1/2 of sauce mixture into chicken mixture.
Divide chicken mixture evenly between 12 tortillas and roll; place rolls, seam side down, six in each of two 9x13-inch pans; pour remaining sauce mixture evenly over both pans.
If you are freezing, cover tightly with heavy-duty aluminum foil and place flat in the freezer. You may want to double-wrap or place in a zip-top freezer bag also.
If continuing to cook, place pans, uncovered, in preheated 350F oven for 30 minutes.
Sprinkle 1/2 cup cheese evenly across each pan; let stand 5 minutes to melt.
If using frozen, thaw overnight in refrigerator. Preheat oven to 350F and bake covered for 20 minutes; uncover and bake an additional 20 minutes, then sprinkle each pan with 1/2 cup cheese and let stand 5 minutes to melt.
If making ahead and refrigerating (can be done up to 24 hours before serving), bake at 350F for 40 minutes, then sprinkle each pan with 1/2 cup cheese and let stand 5 minutes.
Serve with salsa, sliced green onions, sour cream, guacamole, or tortilla chips.
Tips & Variations
No special items needed.