When we ask our kids what they want for dinner, 9 times out of 10 they say Creamy Chicken Enchiladas. It’s not low-fat or dairy-free (sorry, not sorry), but it’s creamy goodness worth making every once in a while. We even found a way to sneak more protein and greens in this dish, so you can justify it even more!
Try it this week – your family will love it. You can make it ahead of time to save time during the dinner rush, and bake it when you get home. Trust us, you will want to lick the dish once everyone devours it.
Creamy Chicken Enchiladas
adapted from Colorado Cache
5-6 servings
Ingredients:
- 2 cups chopped or shredded chicken, cooked (boil)
- 1 cup green chile salsa (we use Herdez brand)
- 2 cups heavy cream
- corn tortillas
- salt to taste
- 1 cup chopped spinach (cut off stems and chop into little pieces)
- 3/4 can black beans
- 1.5 cups grated Monterey Jack cheese
- avocado, chopped green onions or guacamole for garnish
Directions:
Step 1: Combine chicken, green salsa, black beans and spinach in a bowl and mix well.
Step 2: Mix salt (not more than 1/2 tsp) with 2 cups cream in separate bowl.
Step 3: Warm a griddle and place tortillas on top to warm, so they soften and you can roll them.
Step 4: After you soften the tortillas, dip them in the bowl of heavy cream coating each side, and fill them with the chicken mixture. A full spoonful should be enough to fill each tortilla.
Step 5: Roll and place each filled and rolled tortilla in a 9×13 ungreased baking dish. Fill the dish as best you can – we lay them vertically in a tight line, and then we have enough chicken mixture and tortillas to fill the dish with 4 more horizontally (on top of the vertical ones).
Step 6: Pour the remaining cream over the enchiladas. Sprinkle with cheese
Step 7: Bake at 350 degrees for 20 to 25 minutes, or until it bubbles on all sides. Garnish with guacamole, green onions or sliced avocado, and make sure to pour more of that cream sauce on top!
We know it’s not an Italian dish, but Buon Appetito.
Speak Your Mind