If you are in search of a warm, cheesy, melty, homemade meal for a cold winter night, these enchiladas are pretty much perfect. Also, they are a bit more healthy than your everyday, run of the mill, enchiladas you may have made in the past! And even better than that–they pact quite a bit more flavor.
Most of the time, I will cook chicken in my crock-pot with a can of salsa to make the most delicious and tender shredded chicken ever. However, I didn’t have time to throw chicken into the crock-pot before I went to work in the morning. So, I improvised a bit.
First, you want to start by mixing the enchilada filling. This time around, I used organic canned chicken instead of the shredded chicken I have used in the past. It worked out pretty great actually. Then, with the chicken, I mixed in 2 small cans of mild green chiles (I really love the Hatch brand green chiles you can find in the Mexican food isle), one diced tomato, sea salt, and ground black pepper.
Once the filling was ready, it was time to stuff the tortillas. I used whole wheat organic tortillas, which taste even better than the regular white ones that you can find at any grocery store. Even if you don’t buy organic, try the whole wheat in this recipe. Before stuffing each tortilla, I spread some low fat cream cheese on the tortilla for some extra cheesy flavor. A friend thought goat cheese might also work here, and I think he is probably right. Just make sure it is a non-seasoned mild goat cheese.
Then, go ahead and start filling your tortillas, wrapping them, and placing them in your non-stick pan. I also sprayed the pan with some olive oil for some more non-stick action.
If you are like me, I can never choose between green tomatillo/green chile sauce or red enchilada sauce. So, to heck with it–USE BOTH! I really like combining both of those flavors. I like green sauce when I cook with green chiles, but the red sauce also make you feel like you are eating something more authentic. For these enchiladas I used Las Palmas Green Chile Enchilada Sauce and Old El Paso Red Enchilada Sauce. Top with cheese and some black olives, and you are all set!
Pop those babies into the oven on 375 and cook for about 25 – 30 minutes–or until all that yummy cheese gets melty and beautiful.
While the enchiladas are cooking, you are of course, going to want to make some homemade guacamole, right? Get some beautiful avocados (a little more difficult to find in the winter…I know) and slice them up. Instead of cutting up a bunch of tomatoes, onions, and peppers, find a really good fresh local pico de gallo (usually in the cold section by the butter, etc) and use that instead. Add in a LOT of sea salt, pepper, garlic salt, onion powered, onion salt, and a pinch of sugar, and make sure you have some tortilla chips on hand to taste as you flavor it up. I like really salty guacamole, but you may not. I never put specific measurements with my seasonings because everyone likes things a bit different.
When your enchiladas are done, garnish with some shredded lettuce, your homemade guac, and some sour cream, and then go ahead and be in heaven for a few minutes.
This is a great and easy dish when you are cooking for several people or need to take dinner somewhere. Also, these enchiladas have MUCH more flavor than your standard enchiladas ever will!