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Easy Chicken Enchiladas with salad

Easy Chicken Enchiladas

Michelle
Easy chicken enchiladas in cream sauce are so versatile that you can go as low-carb or as low-fat as you like! Simple changes to ingredients allow for maximum taste and flexibility. Plus, you can half the recipe or freeze extras for those busy days.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Bake uncovered until golden brown 5 minutes
Total Time 50 minutes
Course Main Course, Snack
Cuisine American, Mexican
Servings 12 enchiladas
Calories 262 kcal

Equipment

  • 9x13 baking dish
  • Bowl
  • Measuring spoons (tbsp and tsp)
  • Measuring cups (1 cup and ½ cup)
  • Aluminum foil

Ingredients
  

  • 1 lb Chicken breast Cooked and shredded
  • 8 oz Lite cottage cheese
  • ½ cup Fat free Greek yogurt
  • 4 oz Canned green diced chilis
  • ½ cup Salsa Choose your preferred level of heat!
  • 1 tsp Garlic salt
  • 1 tbsp Chili powder
  • 1 tsp Cumin
  • 2 tsp Onion powder
  • 1 cup Heavy Cream
  • 1 cup Shredded cheddar cheese
  • 12 6 inch Flour tortillas
  • Cooking spray

Instructions
 

Set Up

  • Preheat oven to 375
  • Spray a 9x13 casserole dish with cooking spray
  • Set heavy cream, cheddar cheese, and tortillas to the side

Make the filling

  • Mix all remaining ingredients in a large bowl
  • Adjust seasonings as desired

Preparing to bake

  • Fill each flour tortilla down the middle with a heaping spoonful of the chicken filling. Spread the filling to reach across the length of the tortilla
  • Roll the edges of the tortilla around the filling and place it with the seam side down in the greased baking dish
  • Pour the heavy cream on top of the tortillas making sure that each tortilla has a line of cream down the center. The cream will run down the sides to cover the tortillas and blend into a sauce
  • Sprinkle the cheddar cheese over the tortillas
  • Cover with aluminum foil and crimp the edges to create a seal around the edges of the pan

Bake

  • Bake for 30 minutes or until cheese is melted and some of the filling is melting out of the ends of each enchilada
  • Remove aluminum foil and bake until the top of the enchiladas are golden brown

Notes

Serve with lettuce, tomato, cilantro and extra salsa for a complete meal!
This basic recipe just begs for adaptation.
  • If you want to go lower carb, use low carb tortillas or even a lavash bread to lower the carb count.
  • To lower the fat, use reduced fat cheddar cheese and half and half.
  • Lower sodium by using garlic powder instead of garlic salt.
The spice is easy to adapt as well. Lower or raise your heat level by switching the salsa and increasing or decreasing the chili powder. Spicy fans may want to add some cayenne for an extra kick!
The changes can adapt the recipe and change the nutrition info, so dose or plan those carbs accordingly!

Nutrition

Calories: 262kcalCarbohydrates: 19gProtein: 15gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 52mgSodium: 1071mgPotassium: 286mgFiber: 2gSugar: 3gVitamin A: 661IUVitamin C: 4mgCalcium: 160mgIron: 2mg
Keyword Cheese, chicken, Cottage cheese, Greek yogurt, Mexican, Spicy
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