Creamy Chicken Enchiladas
Recipe: #10581
September 20, 2013
Categories: Chicken, Spinach, Mexican, Cinco de Mayo, Oven Bake, Diabetic, Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Low Sodium, Chicken Dinner, Mexican Chicken, Mexican Dinner, more
"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."
Original is 12 servings
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Preheat oven to 350F.
Step 2
Place chicken, stock, peppercorns and garlic in a saucepan; cover and bring to a boil. Reduce heat to medium and simmer, covered, 15 minutes.
Step 3
Meanwhile, in a large bowl whisk together sour cream, yogurt, milk, cumin, salt and flour; stir in salsa and hot pepper sauce.
Step 4
Drain chicken (discard stock, garlic and peppercorns) and let cool until able to handle; shred chicken into a large bowl.
Step 5
Add spinach and green onion to shredded chicken; mix well (using your hands is easiest). Mix 1/2 of sauce mixture into chicken mixture.
Step 6
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.
Step 7
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.
Step 8
If continuing to cook, place pans, uncovered, in preheated 350F oven for 30 minutes.
Step 9
Sprinkle 1/2 cup cheese evenly across each pan; let stand 5 minutes to melt.
Step 10
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.
Step 11
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.
Step 12
Serve with salsa, sliced green onions, sour cream, guacamole, or tortilla chips.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Be sure to drain the salsa before adding it to the sauce mixture.
- Choose boneless, skinless chicken breast or thigh for this recipe.
- Instead of chicken stock, use vegetable stock for a vegetarian option. The benefit of this substitution is that it makes the dish vegetarian friendly and allows for a wider range of people to enjoy the dish.
- Instead of whole wheat flour, use almond flour for a gluten-free option. The benefit of this substitution is that it makes the dish gluten-free and allows those with gluten sensitivities to enjoy the dish.
Vegetarian Option Substitute the chicken with a can of drained black beans and use vegetable stock instead of chicken stock. Omit the peppercorns and garlic and increase the amount of green onion to 1 cup. Use a can of your favorite enchilada sauce instead of salsa and hot pepper sauce.
Mexican-Style Vegetarian Option Substitute the chicken with a can of drained black beans and use vegetable stock instead of chicken stock. Omit the peppercorns and garlic and increase the amount of green onion to 1 cup. Use a can of your favorite Mexican-style enchilada sauce instead of salsa and hot pepper sauce. Add 1/2 cup of frozen corn and 1/4 cup of diced red pepper for additional flavor and texture.
Spanish Rice: This classic Mexican side dish is the perfect accompaniment to creamy chicken enchiladas. The combination of flavors and textures will make this a meal to remember. The rice is cooked with onion, garlic, and tomato for a savory and flavorful dish. The addition of cilantro and lime juice adds a zesty finish.
Grilled Corn on the Cob: This sweet and savory side dish is the perfect complement to Spanish Rice. The smoky flavor of the grilled corn pairs nicely with the savory flavors of the rice. The addition of a sprinkle of chili powder and a squeeze of lime juice gives the corn an extra kick. Serve this dish to add a little extra spice to your meal.
FAQ
Q: What is the best way to store the enchiladas?
A: If you are freezing the enchiladas, wrap them tightly with heavy-duty aluminum foil and place flat in the freezer. You may also want to double-wrap or place them in a zip-top freezer bag. If making ahead and refrigerating, they can be stored up to 24 hours before baking.
Q: What is the best way to reheat enchiladas?
A: Preheat oven to 350°F. Place enchiladas on a baking sheet and cover with foil. Bake for 15-20 minutes, or until heated through. You may also microwave individual enchiladas for 1-2 minutes, until heated through.
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Fun facts:
The dish 'enchiladas' has its origins in Mexico, where it was originally made with corn tortillas rather than flour tortillas. The dish is believed to have been popularized in the United States by celebrity chef Rick Bayless.
The use of Greek yogurt in this recipe is a relatively new addition, becoming popular in the United States in the early 2000s. It is now a staple ingredient in many dishes, including this one.