Creamy Chicken Enchiladas:
What I love most is that I can prep multiple dishes all at once, one for tonight and one for later in the week or to pop in the freezer for a night I am short on time and but want to provide a homecooked meal for my family (double bonus🙌).
-Tortillas: Either store bought or homemade ( I love to use flat out brand, 5 grain fold it tortilla's (healthier version) or Mission whole wheat or flour tortillas (my kiddos prefer these as they are a bit softer and less chewy texture).
-Meat: Chicken (or any other meat could be substituted. *I also love to use ground elk or organic grass fed ground beef, both are equally delicious)
-Rice: Basmati or Jasmine is our preferred, but any type will work: Brown, white, multi-grain, quinoa, etc. (I like to make extra during meal prep earlier in the week and will set aside a reserved portion to use for the enchiladas)
-Sour Cream Or Plain Greek Yogurt
-Cheese: Blend of cheddar & Colby Jack is our preferred *any cheese or non dairy substitute cheese can be used (however I am not terribly familiar with how non dairy cheese substitutes cook so cooking times will need to adjust accordingly).
-1 Can of sweet corn (drained) (I like to use O Organics from Safeway or Kirkland Brand from Costco)
-1 can 15oz or 28oz of enchilada sauce for a larger dish (I tend to use a 28oz can if I am filling a 9x13 baking dish. * I generally fit 8-10 enchiladas into a 9x13 dish) *Homemade sauce would be scrumptious but lets be real, most of the time I don't have the additional time needed to prep and make a sauce, so I use a premade sauce and it still tastes delicious ;)
-Cilantro fresh or dried to sprinkle over individual enchilada or over entire dish
-basil seasoning to sprinkle over individual enchilada or over entire dish
-Optional:
*1 can of diced green chilis (any brand will work)
*1 can of sliced olives (any brand will work)
*1 can or 1 cup of cooked black beans (I like to use O Organics brand)
*1 can of refried beans (I like to use O Organics brand black bean refried beans)
*diced tomatoes for a topping when served
*Homemade salsa or store bought salsa to garnish
*Sour Cream or plain Greek yogurt for garnish
Preheat oven to 350 degrees
Prep your baking dish with a spray of cooking spray (I prefer to use Trader Joes Coconut Oil cooking spray)
Begin with a tortilla, load with a spoonful of refried beans & a small amount of sour cream or Greek yogurt down the middle of the tortilla (sometimes I prepare with just one of these ingredients).
Next add a layer of rice and a layer of meat.
Top with a spoonful of corn, olives, diced green chilies or any other ingredients you desire.
Sprinkle with a handful of cheese and a light sprinkle of cilantro and/or basil seasoning.
Carefully tuck one side and begin to roll tortilla, tuck in other side as you roll. Place rolled tortilla into dish against edge. Repeat steps above, add additional rolled enchiladas behind previous enchiladas until your dish is full.
Pour can of enchilada sauce over entire dish of enchiladas & sprinkle top with additional handful of cheese
Place baking dish in preheated oven (350 degrees) for 30-35 mins or until cheese is melted and sauce is bubbly
Remove from oven and let cool for 5-10 minutes before serving.
*I like to serve with either: rice, refried beans, homemade guacamole and chips, or Mexican corn (depending on what I fill my enchiladas with) or a simple garden salad with slices of avocado, tomato and bell peppers.
I hope your family loves these creamy, cheesy, enchiladas as much as we do :) Leave me a comment and let me know, I'd love to hear if your family liked the recipe or about any additions/changes you made that were a hit with your family!
Happy cooking friends!
~k
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