A quick green chili sauce, chicken or veggies and beans, corn tortillas and cheese combine to make this yummy dinner.
Those College Days
One of the very first meals I learned to make at college was a creamy chicken enchilada recipe. It was easy and fast and always a big hit with anyone around to eat it.
It was made with one can of cream of chicken soup, a container of sour cream, a can of green chilies, chicken, cheese and corn tortillas. Easy peasy!
Fast forward many years and that can of creamed chicken didn’t feel like the best option anymore. In addition, my skills had improved in the kitchen so getting rid of it was a possibility.
Allergy Tweaks
This recipe comes together pretty quickly and tastes better than that college days version. I also can make it dairy free and gluten free for those in my family that need it that way.
Typically, I mix up the sauce and then separate a portion of it to be dairy free. With the bulk of it I use an organic sour cream and with the dairy free portion I use coconut cream.
The coconut cream cooks well and makes it creamy and yummy. I tried a cashew sour cream and it doesn’t cook up well like the coconut cream so that’s what I use every time now.
Sometimes, there is a little hint of coconut to the finished product but not anything too overpowering. And honestly, I’m super sensitive to it so you might not notice it at all.
Meat or No Meat Options
I prefer to get organic meats so that’s what I use in this recipe. Cooking chicken in the crockpot or the instant pot makes this recipe less hands on. I typically get that going in the morning so it is ready by dinner prep time. Alternatively, you could use rotisserie chicken or canned chicken.
Often, I use half chicken and half beans but if you want it to be completely vegan, you could sauté some onions, peppers and spinach with some white beans and fill the enchiladas with that. So yummy!
Corn and Cheese
Organic corn tortillas, found at Whole Foods or Sprouts are non-gmo. If you don’t live near a Whole Foods or Sprouts, Azure Standard and Thrive Market can ship them to you.
On the top, I sprinkle about a half a cup of cheese. I’m not a thick cheese topping person so if you like it a little thicker, up the cheese amount. Either way, it is tasty and delicious!
Creamy Chicken Enchiladas
Green Chili Sauce
2 – 3 tablespoons oil
¼ cup chopped onion
1/3 cup gluten free, whole grain or all–purpose flour
2 cups chicken broth
¼ teaspoon salt
pepper
¾ cup green salsa
¼ cup green chilies
½ cup sour cream or coconut cream
Enchiladas
8-12 corn tortillas
1-2 cups shredded chicken or beans or veggie mixture (see note)
½ cup shredded cheese
Directions
Preheat your oven to 350 degrees.
To make the green chili sauce, add the oil to a medium sized saucepan. Heat it over medium heat. Once oil is warm, add the onions. Cook onions until they are translucent in color.
In a blender, blend together the chicken broth and flour. Next, pour it over the cooked onions. Add the salt, pepper, green salsa, and green chilies. Stir well. Heat until mixture begins to bubble. Stir constantly until mixture has thickened. Remove from heat and add sour cream or coconut cream. Stir well to combine.
Scoop 1/3-1/2 cup of green chili sauce into the bottom of a 9×13 pan. Spread it around to cover the bottom completely. Down the middle of a corn tortilla, add 1-2 tablespoons of green chili sauce and some shredded chicken, to your liking. Roll the tortilla and place it in the 9×13 pan. If the tortillas are breaking as you roll them, warm them up on the stove or in the oven.
Repeat with remaining corn tortillas. Pour the rest of the sauce over the top of the rolled tortillas. Spread around to cover the tops of all the tortillas. Sprinkle on the cheese. Place the pan in the preheated oven. Bake for 20-25 minutes until the sauce is bubbling in the pan. Remove from the oven. Serve warm.
To freeze: When I freeze this for a later meal I use a disposable foil pan. Prepare the enchiladas up until it is time to bake but do not bake it. Cover the pan with foil and then put the whole pan in a 2 gallon ziploc bag. Freeze. When you are ready to bake, remove the ziploc bag and place it in the oven. Bake for about 60-75 minutes.
Tweak It Notes
- Meatless – In place of the chicken, you can saute some onions, peppers, and spinach and mix them with about 2 cups of white beans. Use that to fill the enchiladas.
- Sometimes I do half chicken and half white beans instead of all chicken.
- Dairy Free – Use the coconut cream and skip the cheese on the top.
