when i was pregnant i craved seafood chimichangas, chocolate milk, hot sauce (specifically frank’s red hot), and vinegar. not all at the same time, mind you, but the cravings were strong with this one. i never did get a seafood chimi, which is a shame, because they are delicious. my favorite thing about them is the creamy sauce, my least favorite thing is that they are fried.
i decided to use a creamy sauce in a mexican preparation that was slightly more healthy, and my creamy chicken enchiladas were born. they still use traditional red enchilada sauce on the top because i love the smoky flavors it gives the dish. however, they are stuffed with a combination of sour cream and salsa verde (which you will recognize from the turkey taco salad) as well as cheese, chicken, and refried beans. really, it’s the best of all mexican flavors, literally wrapped up into one dish.
creamy chicken enchiladas
- 16 corn tortillas
- one rotisserie chicken, skin removed and meat shredded
- 16 oz. can of refried beans with green chilies
- 8 oz. light sour cream
- 14 oz. salsa verde
- 2 cups shredded cheddar cheese
- 14 oz. traditional red enchilada sauce
mix the sour cream and salsa verde in a small bowl and set to the side. warm the tortillas in the microwave to make them soft and more pliable. (if you skip this step they will crack when you wrap them. which is bad.)
preheat the oven to 350 degrees. lightly oil a 9×13″ baking dish, then spread a thin layer of the sour cream/salsa verde mixture onto the bottom to create a bed for the enchiladas.
using a spoon, spread a small amount (1-2 tablespoons) of refried beans onto a tortilla, then layer on some shredded chicken, then some cheese (a small handful), and then top with several generous spoons full of the sour cream/salsa verde mixture. roll the enchilada up and place seam side down in your baking dish. (you want these to be plump little packets, but do not overfill them or they will crack.) i run my enchiladas next to each other in a zig zag pattern.
be sure to retain a little of the sour cream/salsa verde mixture and cheese.
once all of your enchiladas are in the baking dish, liberally cover them with the enchilada sauce, then drizzle on some of the sour cream/salsa verde mixture and top with a sprinkle of cheddar cheese. bake for 30 minutes (or until everything is heated through and ooey gooey). be sure not to skimp on the enchilada sauce, it really soaks into the corn tortillas and if you don’t use enough they will dry out when baking.
notes: this was a hit. it’s creamy but also spicy and smokey there was just enough sauce to keep it from being dry, but it wasn’t dripping with sauce either. perfect. the flavors really work together, and the beans provide a nice texture foil to the chicken. i served this with (more) refried beans on the side that were topped with cheese and then baked. yum. if you are very careful to check the labels of your food products, this dish can easily be made completely gluten free.