https://thewholecook.com/easy-chicken-enchiladas/#wprm-recipe-container-33292
https://eatthegains.com/red-chicken-enchiladas/#recipe
Ingredients
28 oz can Las Palmas green enchilada sauce
1/2 tablespoon olive oil
1 cup diced onion
1 cup diced bell pepper
1 cup diced zucchini
~3 large chicken breasts, shredded
15 oz can black beans, rinsed and drained
4 oz can green chiles
6 oz cream cheese
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/2 cup green salsa
10 large flour tortillas
2 cups shredded cheese, cheddar or other
Instructions
Cook chicken in crockpot with green enchilada sauce until cooked. Remove chicken from sauce and shred. Put some amount of enchilada sauce into the separated shredded chicken to moisten it, but not enough to make it watery.
Chop vegetables and sautéed in olive oil until soft. Remove from heat.
Preheat oven to 350F.
Add cream cheese and beans to the sautéed vegetables and mix well until the cream cheese melts. Add in chicken, salsa, and spices; mix well. Add 1 cup of cheese and mix well.
Moisten paper towels and cover the tortillas. Microwave for 30 seconds, flip over and microwave for an additional 15 to 30 seconds until Tortillas and soft and pliable (to prevent breaking during assembly).
Put 1/2 cup of enchilada sauce into a 13x9x2 pan.
Assemble enchiladas by putting a heaping 1/3 cup of chicken mixture (or more) in the center seam of a fold tortilla and roll. Place the roll seam side down in the pan. Repeat until pan is full.
Pour remaining enchilada sauce over all of the rolled enchiladas so that all rolls are covered by sauce. Sprinkle remaining 1 cup of shredded cheese over the top.
Cover pan with aluminum foil and bake for 10 minutes. At ten minutes, uncover and bake an additional 15 minutes. Remove and serve hot. All cheese should be melted.
Hot Mama Grade:
Hot Mama Notes: My vegetables were prechopped and frozen, so they were ready to go.
I created this enchilada recipe because I wanted more vegetables, not only meat and cheese. I have also successfully used sour cream in the past, but decided to try the cream cheese since I had it, and I want to see if it is creamier.
Other reference recipes, listed:
https://eatthegains.com/red-chicken-enchiladas/#recipe
ingredients
- 1 1/2 cups red enchilada sauce *
- 1/2 tablespoon olive oil
- 1 cup diced onion (120 grams)
- 1 1/2 cups diced bell pepper (180 grams/about 1 medium-large)
- 1 cup diced zucchini (100 grams)
- 3 cups shredded chicken (340 grams/about 1 pound raw & then cooked)*
- 1/2 heaping cup greek yogurt (5 ounces – I used 0% fat)
- 1 tablespoon chili powder
- 1/2 tablespoon dried oregano
- 10 corn tortillas
- 1 cup shredded cheese (2.5 ounces – I used a mix of cheddar and Monterey jack)
- salt and pepper, to taste
- optional toppings: cilantro, avocado, jalapenos, greek yogurt/sour cream…
instructions
Make enchilada sauce. If needed, make homemade enchilada sauce. You can also use your favorite store-bought kind.
Preheat the oven to 350 degrees. Pour 3 tablespoons of enchilada sauce into the bottom of a 13×9 baking dish, spreading out the sauce evenly.
Make veggie and chicken mixture. Heat a large sauté pan over medium heat, add the oil, and let it get hot. Add onion and some salt and pepper and saute for 3-4 minutes until softened. Then add your peppers and saute for another 2-3 minutes. Finally, add your zucchini and saute for 3-4 more minutes. Turn off the heat and add your shredded chicken, greek yogurt, 1/4 cup enchilada sauce, chili powder, dried oregano, and a pinch of salt and pepper. Stir well to combine.
Warm your tortillas. Take a dishcloth or a few paper towels and dampen them with water. Wrap around the tortillas to fully cover them. Place in the microwave for 30 seconds, flip, and then another 15-20 seconds until warm. Your tortillas need to be warmed through and pliable when rolling as you don't want them to break.
Roll enchiladas. Take 1/3 heaping cup of the chicken and veggie mixture and place it on one side of your warmed tortilla. Carefully roll, trying to make sure the filling stays inside. Place seam-side down in your baking dish. Repeat with remaining tortillas and filling. Pour the remaining sauce over top the tortillas and sprinkle with cheese.
Bake. Cover the pan with foil and bake for 15 minutes. Then remove the foil and let them bake for a final 5 minutes.
