A creamy and flavorful Mexican dish lightened-up for you and the family!
Hello there my party people 🙂 exactly one week until blog launch!! Ahhh. I worked from 3-10p last night getting things ready. I can’t wait!
I shot this little mexicana dish this weekend and Nick was lingering around asking when we could eat it lol.
Chicken enchiladas used to be my favorite. My mom made the best and we would eat them about once a month. Granted, they were not healthy, but they sure were delicious! I wanted to bring you guys the same dish that I used to love, but in a lighter version. 🙂
I struggled on how to make these light without getting rid of the flavor. The first thing on my mom’s recipe was cream of chicken soup… so, I started there. I found a couple of homemade cream of chicken soup recipes online that I could make without using a can. Surprisingly, it was super easy and it didn’t require a lot of ingredients. The recipes I found called for butter, milk, chicken broth and flour, so I just substituted olive oil for butter, almond milk for 2%, and of course used gluten free flour instead or regular.
I whipped up the cream of chicken soup in 5 minutes. I’m talking super simple!
My mom also used to use flour tortillas because they were bigger and could hold more meat, plus my dad liked them better. But guess what?! Flour tortillas are NOTÂ gluten free, so I went with corn. I substituted plain greek yogurt for sour cream and I kept everything else the same – chicken, seasonings and the obvious cheddar cheese, because that makes the enchilada! duh.
Same recipe, made healthier!
Let’s talk about some tips!
- Corn tortillas are small and tend to rip easily. Handle with care 🙂
- When putting the chicken mixture in the corn tortillas, don’t stuff them to the brim. You’ll have to turn the corn tortillas over so the opening is on the bottom of the baking dish. Make sure you can fully close the tortilla before turning.
- You can easily double the recipe if you are feeding for a family. I wish I would’ve because I could eat these things all week!
Sides that would go perfectly with this dish are refried beans, brown rice/Mexican rice, chips and salsa or guac!
- Cream of Chicken Soup
- • 2 tablespoons olive oil
- • 3 tablespoons gluten free flour
- • ½ cup chicken broth
- • ½ cup almond milk
- • ¼ teaspoon salt
- • ¼ teaspoon black pepper
- Enchiladas
- • 2 cups cooked chicken breast, shredded or chopped
- • 1 medium onion, chopped
- • 1 teaspoon chili powder
- • 1 can green chilis
- • ½ c plain greek yogurt
- • 6 corn tortillas
- ½ cup shredded cheddar cheese
- Toppings
- • green onion, tomatoes, avocado
- In a medium skillet, heat 2 tablespoons of olive oil over medium-low heat.
- Whisk in 3 tablespoons of gluten free flour and let cook for 2 minutes.
- Slowly add in ½ cup chicken broth, ½ cup almond milk, ¼ teaspoon salt and ¼ teaspoon pepper. Whisk until thick, and let simmer for 2 minutes.
- Turn off heat and add ½ cup plain greek yogurt. Stir until combined. Set aside.
- Preheat oven to 350 degrees.
- In a large skillet heat 1 tablespoon olive oil and add 1 medium chopped onion and 1 teaspoon chili powder. Cook until onions are tender, about 2 minutes.
- Once onions are cooked, add 2 cups of shredded cooked chicken, 1 can green chilis and 3 tablespoons cream of chicken soup mixture. Stir until combined and cook for 5 minutes on low heat.
- Spray a medium baking dish and spread ½ cup soup mixture on the bottom.
- Line baking dish with 6 corn tortillas and add ¼ cup chicken mixture to each corn tortilla. Place seem-side down.
- Spread remaining soup mixture on top of enchiladas and sprinkle ½ cup cheddar cheese evenly.
- Bake for 25 minutes, top with green onion, tomato and/or avocado.
- Enjoy!
