Braces Friendly Foods Series | Creamy Green Chile Chicken Enchiladas
This creamy green chile enchilada is soft and tasty. Contrary to its name, this dish is not spicy at all. Furthermore, left over food can be reheated without loss of taste—great for lunch the following day!
1 roasted chicken
18 (6 inch) corn tortillas,
1 (28 ounce) can green chile enchilada sauce
1 can 4.5 oz diced green chiles mild
¼ teaspoon of ground cumin
1 (16 ounce) package shredded Monterey Jack cheese
1 (8 ounce) container reduced fat sour cream
1 Can Cream of Chicken
½ cup milk low fat
¼ cup corn oil
½ head chopped lettuce
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2. Shred chicken, and set aside.
3. In separate pot add cream of chicken with half the enchilada sauce, sour cream and milk. Add diced green chile and cumin. Stir and add chicken. Heat for 5 minutes.
4. Place ½ of the oil and with metal tongs, heat each tortilla thru until soft and set aside on separate plate.
5. Assemble the Enchiladas by placing two tablespoons of creamy chicken mixture on the tortilla and rolling them and place in the baking dish until done.
6. Pour remainder of green sauce over the Enchiladas and top with cheese.
7. Cover, and bake 25 minutes in the preheated oven. Cool slightly before serving.
Discussion & Summary:
Prep time: 45 minutes
Cook time: 25 minutes
I like to use Roasted chicken for the enchiladas because they are already flavored and cooked– many grocery stores such as Fry’s, Safeway and Costco sell them. Even though this enchilada is soft, it is best to cut them up into small bite sized pieces for people wearing braces.