If you want to use a different type of tortillas, keep these notes in mind: Choose your sauce: for ease, you can also use a 28 ounce can of your favorite enchilada sauce instead of making it yourself.Īs I mentioned, I like to use corn tortillas for the flavor and easy rolling capability.
#MY RECIPES CHICKEN ENCHILADAS FREE#
Keep them gluten free: be sure to use gluten free corn tortillas, or a different gluten free tortilla (see a note on tortillas below).
#MY RECIPES CHICKEN ENCHILADAS PLUS#
Plus it makes the enchiladas literally melt in your mouth. Refried beans: I love, love, love using refried beans in my enchilada recipes because of the added nutrition, fiber and protein.You can also use a rotisserie chicken if you’d like. Chicken: you’ll add cooked, shredded chicken straight to the enchiladas, so this is the perfect way to use up any leftovers! Get all of our tips for cooking perfect chicken here, and shredding it here.You are going to be making it again and again! And best yet, you can make it while you’re cooking your chicken (if need be) so you get two things done at once. Just tomato sauce, tomato paste, garlic, onion, chicken broth (or vegetarian broth), apple cider vinegar, and a few spices. Making your own enchilada sauce is easier than you can imagine. Homemade enchilada sauce: this is the most exciting part of the recipe.Here’s everything you’ll need to make them: These delicious chicken enchiladas are easy to customize and are the perfect way to use up leftover chicken. Ingredients in these healthy chicken enchiladas They’re freezer-friendly, too, so whip up a batch and enjoy any time. These chicken enchiladas are seriously the perfect comfort food to feed the whole family or a group of friends. many years and I’m still whipping up nourishing, delicious eats for him and our two kiddos! Because he was an athlete I made sure that my recipes were both satisfying, filling and tasty. Our minds were teetering on the verge of delusional and delirious, but our bellies were happier than ever.īack when Tony was playing baseball I would make him turkey meatballs, healthy chicken parm, pepper jack and chicken pasta, and of course, these beautiful enchiladas when he’d come home from traveling. The first time I made these refried bean chicken enchiladas, one of my besties and fellow food bloggers, Sarah, and I devoured them after a long day of photography and recipes. In my opinion, all enchiladas are worthy of eating. I grew up all my life eating them in a variety of different ways: red sauce, green chile, a tomatillo salsa version, avocado and even sour cream. I also like to add fresh or canned jalapeños to it which adds a touch of zing and freshness.Enchiladas are known in my family to be the ultimate comfort food. I’m obsessed! The sour cream adds a subtle tang to cut through what would otherwise be a very heavy sauce, akin to the white sauce in rich French gratins. As I do, I became obsessed and made it multiple times within a very short space of time, adding my own touch. A sauce made with a sour cream base? Really? Months and months and months ago, a reader sent me a recipe for White Chicken Enchiladas. This “health kick” isn’t going to last beyond tomorrow morning at this rate. Describing to you how delicious this is, trying not to remember every creamy bite, the golden bubbly cheese, the juicy chicken, that sauce….that white sauce…. So I have to tell you, it is absolute, complete and utter torture writing up this recipe and looking at these photos. I had salad for dinner and I am munching on carrot sticks as I write this post. It’s Sunday night here in Sydney and I swore I was going to be healthy this week – starting from tonight. I think possibly these White Chicken Enchiladas have knocked the classic off its pedestal!
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