I stole this recipe for Creamy Chicken Enchiladas from a cookbook called Better Homes & Gardens: 13 x 9 the Pan that Can. To make these enchiladas, cook and shred chicken first and then add spinach and green onions. A creamy sauce for the enchiladas is made with sour cream, canned green chiles, milk, yogurt, flour and seasonings. Half of the sauce is mixed with the chicken mixture and placed in the center of tortillas. Filled tortillas go in a casserole dish with the remaining sauce being spread on top and baked. Cheddar cheese is sprinkled on top the last few minutes of cooking.
March 19th is National Poultry Day and making Creamy Chicken Enchiladas or Chicken & Stuffing or College Chicken is a great way to celebrate (to see more Food Holidays see the National Food Holidays category or look at the Food Holiday Calendar).
Did you know? Chicken is the world’s favorite meat. Modern chickens were domesticated over four thousand years ago in Southeast Asia. Each American eats an average of twenty-four chickens annually.² (see more trivia in the Trivia tab)
Preheat oven to 350 F. In a large saucepan cook chicken with fajita seasoning. Shred chicken. Add 10 oz frozen spinach that has been thawed and drained plus ½ cup thinly sliced green onions.
In a bowl combine 16 oz light sour cream, 2 cans drained (4 oz each) diced green chiles, 1 cup milk, ½ cup plain yogurt, ¼ cup flour, ½ tsp salt and ½ tsp ground cumin. Divide in half (about 2 cups).
For filling, combine chicken mixture and half of the sauce.
Spoon filling just below center of 12 (7 inch) flour tortillas.
Roll up tortillas. Place seam sides down in sprayed baking dish. Spoon remaining sauce over tortillas.
Bake covered 65 to 70 minutes or until heated. Sprinkle with ⅔ cup shredded Monterey jack and/or cheddar cheese.
Let stand 5 minutes before serving.
Creamy Chicken Enchiladas
Ingredients
- 1 lb skinless boneless chicken breast halves
- 10 oz frozen spinach thawed and drained
- ½ cup thinly sliced green onions
- 16 oz light sour cream
- 2 cans 4 oz each diced green chiles, drained
- 1 cup milk
- ½ cup plain yogurt
- ¼ cup flour
- ½ tsp salt
- ½ tsp ground cumin
- 12 (7 inch) flour tortillas
- ⅔ cup shredded Monterey jack and/or cheddar cheese
- Cilantro / salsa
Instructions
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Preheat oven to 350 F. In a large saucepan cook chicken in boiling water to cover for 12-14 minutes or until done, drain. Shred chicken.
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In a bowl combine shredded chicken, spinach and green onions.
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In another bowl combine next 7 ingredients (through cumin). Divide in half (about 2 cups)
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For filling, combine chicken mixture and half of the sauce. Spoon filling just below center of tortillas; roll up tortillas. Place seam sides down in sprayed baking dish. Spoon remaining sauce over tortillas.
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Bake covered 65 to 70 minutes or until heated. Sprinkle with cheese. Let stand 5 minutes before serving. If desired top with cilantro and/or green onions and serve with salsa.
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Make ahead: Prepared as directed through step 4, except do not spoon remaining sauce over tortillas. Cover dish and remaining sauce, refrigerate 2 to 24 hours. Spoon sauce over tortillas before baking.
Recipe Notes
Cook the chicken in a skillet with fajita seasoning. Shred the chicken and follow the remainder of the recipe. You can also add ½ tsp fajita seasoning to the sauce. Microwave tortillas 10 seconds to soften so they can roll without cracking. I was not able to fit these enchiladas in one casserole dish, so I had to split between 2 separate 9x13 pans.