Saturday, March 31, 2012

Creamy Chicken Enchiladas

I know that I have only posted healthy recipes and Gluten Free recipes so far, but I'm going to post one now that isn't as healthy and can be made gluten free or not (depending on your choice).  I'll get specific below.  I know, I know, BUT - this one is tasty and it is a "different" type of enchilada than your typical red sauce enchilada recipe and it's worth trying!  This one is from my dear friend Ryan.  Ryan and  I were roommates for a couple of years in college and he can COOK!!  So, thanks Ryan - I'm going to share your wonderful tasting Creamy Chicken Enchiladas! We had our friends over last night and they really liked it!  The sauce over the enchiladas is AMAZING!  I hope you enjoy it!!


2 cups of chicken breasts (diced and cooked)
8 flour tortillas (or you can use Sprouted Grain tortillas or Gluten Free Tortillas if you want to go Gluten Free)
16 oz sour cream
8 oz cream cheese
Shredded Cheese of your choice
2 cans of Creamy Chicken Soup (Use Gluten Free Cream of Chicken if you are going Gluten Free)
1 cup  fresh chopped cilantro
4 oz can green chilies
1 can corn
1 1/2 tablespoons cumin
2 tsp curry
1 tsp onion powder
1 tsp garlic salt
1 tbsp water
dash of salt and pepper


Preheat oven to 350F. Cook chicken in the skillet with onion powder, garlic and a small amount of olive oil.  In a mixing bowl, mix cream cheese (best if cubed), water, cilantro, cumin, and salt and pepper until smooth.  Then fold in cooked chicken.  Next, put about a ladle size full of mixture into tortilla and roll up like a burrito.  Place in a 13X9 casserole dish.  Do this until all the mixture is gone.

Then in a large mixing bowl, mix sour cream, soup, chilies, corn, curry and a dash of onion powder.  Pour mixture over rolled tortillas and bake at 350 for 35 minutes.  Then sprinkle shredded cheese over all enchilada and back for another 5 minutes or until cheese is melted.

This one is great with a side of re-fried beans and rice!  Enjoy!

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