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!
I seasoned two chicken breasts with homemade taco seasoning, then baked at 375 for 25 minutes. I shredded the chicken and set it aside.
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.
I also sauteed a medium onion with a bit of olive oil. Onions make everything better!
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.
I just blended everything together for a minute, and set it aside while I made the filling.
I combined the corn, beans, 1 cup of cheese, cream cheese, chicken, and onions in a big bowl until well mixed.
For the corn tortillas, I heated each one in a pan with a bit of oil to help make them more pliable.
Then I let them drain on paper towels and cool.
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…
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.
While they were cooking, Peanut and I took a walk and enjoyed the cool weather.
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.
Bubbly cheese, spicy creamy sauce, what’s not to love!
Now for some snuggle time!
Creamy Verde Chicken Enchiladas
- 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)
- 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!