So I love Mexican food. Well correction, I love American-Mexican food. The creamier and cheesier the better!! Many of similar chicken enchilada recipes are loaded with cheese, sour cream, and processed stuff like cream of chicken soup—not so great. So I did some research and came up with my own recipe that is healthy, creamy, still a bit spicy, and picky eater approved! Plus, this creamy enchilada recipe whips up fast!
Creamy Chicken Enchilada Pie
4 taco shells (whole wheat)
1 cup chicken broth
1 Tablespoon flour
1 teaspoon garlic
1 teaspoon cumin
1 Tablespoon onion flakes
1/3 cup Greek yogurt
1/2 can green chiles
1/4 cup verde salsa
salt and pepper to taste
1 1/2 cup shredded chicken
1 cup corn
1/2-3/4 cup shredded cheddar cheese
1/4 cup Greek yogurt
Bring broth, onion flakes, garlic, cumin, salt and pepper to a simmer in saucepan. Stir in the flour and whisk while simmering. Once the mixture begins to thicken add 1/3 cup Greek yogurt, chiles, and verde salsa and stir thoroughly until heated through.
In a separate bow mix chicken and corn together. Season lightly with cumin (about 1/4 teaspoon), garlic (just a dash), salt and pepper. Add 1/4 cup Greek yogurt and stir. Microwave 1-2 minutes, stirring as needed, until heated through.
Warm tortillas by placing in microwave between damp paper towels for a minute or so. Grease 9 inch round cake pan. Layer tortilla, filling, approximately 1/4 cup of sauce and sprinkle of cheese. Repeat twice. Top with last tortilla. Pour remaining sauce over the entire dish. Sprinkle on remaining cheese. Bake at 350 for 20 minutes (until cheese is melted, sauce is bubbling, and your mouth is watering).
I’m a big fan of layering enchiladas, instead of rolling them (see my other enchilada pie recipe)—I feel like it’s way easier to serve and eat, not to mention prepare that way.
What’s your favorite real Mexican or “Mexican” food? Queso blanco is another big favorite of mine—don’t think there’s a way to make that healthier!