Fitness, Gluten Free, Recipes

Creamy Verde Chicken Enchiladas

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Bubbly, cheesy, spicy, goodness. That’s what this recipe is filled with.

Around every Halloween, it’s become a “tradition” that I make these yummy gluten free chicken enchiladas. It’s some serious comfort food, and it reminds me of the changing season. Once November arrives, I start thinking about Thanksgiving and Christmas, and all of the fun that comes with it!

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I seasoned two chicken breasts with homemade taco seasoning, then baked at 375 for 25 minutes. I shredded the chicken and set it aside.

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While the chicken was cooking, I prepped the filling. I shredded a block of Monterrey jack cheese, defrosted about a cup and a half of corn, cut up 4 oz of low fat cream cheese, and drained/rinsed a can of pinto beans.

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I also sauteed a medium onion with a bit of olive oil. Onions make everything better!

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The sauce is amazing. I originally found the recipe for it via Rachel Ray. Then I kind of went crazy and did my own twist on the filling.

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I just blended everything together for a minute, and set it aside while I made the filling.

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I combined the corn, beans, 1 cup of cheese, cream cheese, chicken, and onions in a big bowl until well mixed.

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For the corn tortillas, I heated each one in a pan with a bit of oil to help make them more pliable.

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Then I let them drain on paper towels and cool.

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I added a couple tablespoons of filling to each tortilla, rolled and placed seam side down in a baking dish. This made 16 enchiladas, so I was guaranteed leftovers all week! This is great for feeding a crowd! Now for the best part…

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I poured the sauce over all of the enchiladas and sprinkled the remaining cheese on top. Then I baked at 400 degrees for about 20 minutes.

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While they were cooking, Peanut and I took a walk and enjoyed the cool weather.

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It’s dark so early now, but I’m really enjoying having the light mornings again. So much easier to convince myself to work out early.

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Bubbly cheese, spicy creamy sauce, what’s not to love!

Now for some snuggle time!

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Creamy Verde Chicken Enchiladas

  • Servings: 8 (2 per person)
  • Difficulty: easy
  • Print

Ingredients:

  • two chicken breasts, cooked and shredded
  • 1 3/4 cup salsa verde of your choice
  • 3/4 cup heavy whipping cream or half and half
  • 1 block of monterey jack cheese, shredded (about 3 cups)
  • 1 medium onion; finely chopped
  • 1 15 oz can pinto beans, drained
  • 1 1/2 cups corn
  • 4 oz low fat cream cheese
  • 16 corn tortillas
  • olive oil
  • Rice for serving along side (optional)

Instructions:

  • Pre-heat oven to 450 degrees.
  • Saute onion in a tablespoon olive oil until caramelized.
  • In a blender, mix the salsa verde and the cream until will mixed. Set aside.
  • In a large bowl, mix chicken, beans, corn, onions, and cream cheese until blended and cream cheese has mixed throughout.
  • Mix in one cup of cheese.
  • In a skillet, heat a very small amount of olive oil over medium-high heat. Add in a tortilla and cook about 15-20 seconds on each side. *This makes the tortillas more pliable to work with. Continue with remaining tortillas. I can usually cook 2-3 tortillas before needing to add more oil. Drain on paper towels.
  • Add a couple spoonfuls of mixture to the center of each tortilla. Roll tightly and place in a baking dish seam side down.
  • Continue with remaining tortillas.
  • Pour salsa cream mixture over enchiladas.
  • Top with remaining cheese and bake for about 20 minutes until cheese is bubbly and starting to brown. * I usually broil mine for the last minute or so.
  • Serve with rice and enjoy!

Ashley

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