chicken enchiladas (healthier option included)

How To Make chicken enchiladas (healthier option included)

• 
  1

  CHICKEN AND STOCK: Prepare your chicken stock and chicken ahead of time. I like to slow cook mine in a crock pot, that way I have fresh cooked chicken AND fresh stock. It's a good idea to cook a day ahead of time, remove chicken, cool and refrigerate, place stock in a container in the fridge overnight, then the next morning spoon off the fat that has risen to the top. You can make a lot or a little. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/homemade-chicken-stock.html Chop or shred chicken prior to making enchiladas.
• 
  2

  TOMATILLO SALSA: It doesn't get any fresher than this: https://www.justapinch.com/recipes/sauce-spread/salsa/roasted-tomatillos-salsa.html BUT if you don't have the time or can't find the ingredients you can make a cheater version that is still delicious. https://www.justapinch.com/recipes/sauce-spread/salsa/salsa-verde-cheater-version.html
• 3

  TORTILLAS: I have found that fresh corn tortillas from the store work the best, older ones tend to break when rolling and home made don't seem to roll well.
• 
  4

  SAUCE: Warm chicken stock and tomatillo salsa together in saucepan. Mix cornstarch and cold milk together and pour into sauce. Stir well to combine and let simmer a few minutes until it thickens, stirring occasionally.
• 
  5

  In a small bowl mix together softened cream cheese, Mexican creama and drained green chiles. Use a fork to combine it well, then mix with chicken. I like to use my hands for this, you can get it mixed together much better this way.
• 
  6

  Warm tortillas in a skillet or on a comal, I use just a tiny squirt of olive oil. Now place filling in center and roll up. Please in a baking dish or oven safe skillet that has just barely been coated with the sauce.
• 
  7

  Now pour sauce over top of enchiladas and onion and bake at 450° for 20-25 min. Garnish with cilantro. Pico de gallo is also a great topper.
• 
  8

  Reduced carb, fat and sodium alternative. Using the original recipe, simply replace ingredients with those listed in the Reduced version. **For roasted green chiles, I buy Anaheim peppers and place them on my baking sheet and roast under a low broiler along with the produce I use for home made tomatillos salsa. Once roasted and cooled, remove skin and dice, place in strainer and remove any liquid. **You can use both mozzarella and 2% cheddar cheese or one or the other. **For low fat, low sodium chicken and broth, place boneless, skinless chicken breasts in a crock pot, I like to add some carrot, onion and any type of hot peppers, and fresh garlic. Also I add poultry season. Any chicken parts can be used, and I always cool my broth and refrigerate it overnight and then you can skim off any fat as it will rise to the top. Using the bs breast make for lean chicken in the enchilada. **I use fat free can milk and minimal cornstarch as a thickener. **Making your own salsa controls the sodium. Below are the links to the salsa and a step by step recipe to making delicious chicken stock.
• 
  9

  Tomatillo Salsa: https://www.justapinch.com/recipes/sauce-spread/salsa/roasted-tomatillos-salsa.html Chicken stock: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/homemade-chicken-stock.html
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card