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Lilly’s Table

 
 
© Lillys-Table.com Photo of Creamy Chicken Enchiladas
 

Tags: Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Creamy Chicken Enchiladas

 

This recipe is the winning suggestion from a subscriber the week we featured White Girl Salsa. With a few modifications we adapted her creamy chicken enchiladas with extra vegetables. We added a sprinkle of shredded carrots, so add any fresh veggies you like, such as mushrooms, radishes or even beets.

Ingredients

  • 2 cups enchilada sauce
  • 1½ cup chicken, shredded
  • 3 ounces cream cheese
  • 2 carrots, peel and shred
  • 1 teaspoon cumin, ground
  • ⅛ teaspoon cayenne, optional
  • ½ teaspoon coriander, ground, optional
  • 2 green onions, finely minced, optional
  • 2 tablespoons cilantro, finely minced, optional
  • 6 corn tortillas
  • 1 ounce queso fresco
  • 1 lime, cut in wedges

Serving Size: 2 People

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Preparation Instructions

Preheat the oven to 425.

Toss the chicken, cream cheese, shredded carrots, and half of the green onions & cilantro. Fold in 1/4 of the sauce.

Warm the corn tortillas in a dry skillet. Drizzle 1/4 of the sauce into a baking dish, just large enough for your enchiladas.

Place filling in the center of the warm & pliable tortillas. Roll up and place seem side down in the baking dish. Repeat with the remaining tortillas.

Finish with the rest of the sauce, a sprinkle of queso fresca and the green onions. Bake for 18-25 minutes until the center is hot to the touch.

Serve hot with a sprinkle of fresh cilantro and a wedge of lime.

ACK! My tortillas are breaking…
If your tortillas are dry and they seem to break into shreds, simply layer the tortillas with the filling almost as if it were a lasagna. Bake as above and cut into squares.