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Making the World Cuter: Creamy Chicken Enchiladas

A blog where one woman is on a mission to make the world cuter, one kid, cupcake or crafty thing at a time.


Creamy Chicken Enchiladas

Was one of your new year resolutions to eat healthier?
Me neither.

BUT...I do LOVE and I really LOVE this chicken enchilada recipe.
I make these about once a month-and whenever I plan a menu, I go to this site first. They have really good recipes that have been "healthified," but they still taste delish (read; fattening)! Win win!
(No, they are not paying me to say this-they don't even know who I am).
image from Eat Better America

If you like cilantro, corn, chicken and creamy goodness all wrapped up in a tortilla-run out and get the ingredients for dinner tonight! :) You probably have a lot of it on hand...

  • TBS. olive oil
  • 1/2 c. chopped onion (I omit this, because onions are yucky)
  • 2 tsp. finely chopped garlic
  • 2 c. chicken broth
  • 3 TBS. flour
  • 1/2 tsp ground coriander or cumin
  • 1/8 tsp pepper
  • 1/2 c. reduced-fat sour cream
  • 2 c. shredded cooked chicken breast
  • 1 c. frozen corn, thawed
  • 1 c. reduced-fat Mexican cheese blend
  • 1 (4.5 oz) can chopped green chiles
  • 1/4 c. chopped fresh cilantro
  • 8 (6 or 7 inch) corn or flour tortillas
  • 1 med. tomato chopped
  • 4 med. green onions, sliced (again, omit if you are like me and think this is just plain nasty).
  • Salsa, if desired.
  1. Heat oven to 350. Spray 13x9 glass baking dish with cooking spray.
  2. In 10 in. nonstick skillet, heat oil over medium heat. Add onion & garlic; cook 3-4 minutes, stirring occasionally, until onion is tender.
  3. In med. bowl, stir broth, flour, coriander and pepper with wire whisk until blended. Slowly add to hot mixture in skillet, stirring constantly. Cook & stir 5-6 minutes until mixture boils and thickens slightly. Remove from heat. Stir in sour cream until well blended.
  4. In another med. bowl, mix chicken, corn 1/2 cup of cheese, the chiles, cilantro and 1/2 cup of the sauce.
  5. Soften tortillas in microwave (10-15 seconds per 2). Spoon about 1/3 cup chicken mixture down center of each warm tortilla. Roll up and arrange seam sides down in baking dish. Top enchiladas with remaining sauce & cover with foil.
  6. Bake 30-35 minutes or until sauce is bubbly. Remove from oven. Uncover; sprinkle with remaining cheese. Let stand for 5 minutes before serving. Just before serving, top with tomato & green onion and serve with salsa.

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Blogger Mamarazzi said...

sounds yummy i am going to have to check them out.

Wed Jan 19, 12:51:00 AM

Blogger The Loops said...

Yum! This looks delish!

Wed Jan 19, 06:01:00 AM

Blogger thediekens said...

too funny, I made enchiladas last night! Although my kids refuse to eat them, so it isn't on our menu as often as I'd like...

Wed Jan 19, 08:01:00 AM

Blogger Cyndi Browning said...

These sound SOOO GOOD!! And I think my family wouldn't even know they are healthier! Thanks! I will check out that website as well!

Wed Jan 19, 12:02:00 PM

Blogger Amber S said...

Never heard of the website, I'll check it out. I am making this recipe right now for dinner! Thanks!

Fri Jan 21, 03:44:00 PM


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Thanks for making the world so stinkin cute!

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