The Best Enchiladas
Craving enchiladas? Thanks to my lovely Aunt Mary, we have been making and eating the creamiest most delicious enchiladas for years. They are truly so good and so perfect for serving a crowd. I can’t recommend them enough. That being said, it does require some time filling and rolling all of the enchiladas, but if you have the time they are 100% worth it and better than any enchilada I’ve had at a Mexican restaurant. They also freeze well (without the cream), can be made in advance and are a great option for entertaining guests or taking to a new mom.
On the other hand, if you are in the mood for lighter (gluten-free and dairy-free if you want), vegetable-filled, tasty enchiladas that requires way less time and dishes, I recently stumbled across a Rachael Good Eats recipe for one-pan chicken enchilada skillet that is going to become a regular in our dinner rotation. Check out both recipes below!
Aunt Mary’s Creamy Chicken Enchiladas
Ingredients
- 2 cups cooked shredded chicken
- 1 4 oz can chopped mild green chilies
- 1 7 oz can green chili salsa or enchilada sauce
- 1 tsp salt
- 2 cups heavy cream (plus a little more)
- 12 tortillas
- 1 1/2 cups grated Monterey Jack or Cheddar cheese, or both
Directions
- Combine chicken, chilies and enchilada sauce
- Mix salt and cream. Pour 1 cup of the cream into a pie plate for dipping tortillas
- Dip tortilla in cream
- Place some of the chicken mixture in tortilla and roll.
- Lay enchiladas in 9 by 13 baking dish. Repeat with the rest of tortillas.
- Pour remaining cream half way up the side of the baking dish
- Bake covered with foil at 350 for 25-30 minutes. Remove foil and let bak until bubble and lightly browned about 5-10 minutes longer.
- Serve with guacamole and salsa
Rachael’s Good Eats One Pan Enchilada Skillet
Ingredients
- 2 tbsp avocado oil
- 1/2 cup diced onion
- 1 tsp minced garlic
- 1 lb organic ground turkey or chicken
- 2 cups chopped zucchini
- 1 large red bell pepper, diced
- a few shakes of cumin, chili powder and paprika
- salt and pepper to taste
- 4 regular sized tortillas, cut into 1-inch long strips (use Siete foods for grain-free)
- 1 jar enchilada sauce (I use Hatch Organic)
- 1/2 cup cilantro
- 1/2 cup shredded cheese
- 1/4 cup green onions
- sliced avocado
Directions
- Heat oil in skillet with onions on medium for several minutes
- Add turkey or chicken to brown for 5 minutes
- Add seasonings, zucchini, red belle copper and 1/2 can of enchilada sauce and let cook for several minutes
- Pour in remaining sauce, 1/4 cup chopped cilantro and shredded cheese
- Stir in tortilla strips immediately after and cover with lid to cook for 10 minutes on low heat
- Add rest of cheese, green onion and cilantro and cover for one more minute
- Top with sliced avocado
I hope you enjoy these recipes! Let me know in the comments below if you make them or tag us on Instagram @letswineaboutitsister – we’d love to see what you are cooking!
