Cheesy Chicken Enchiladas — Choose gluten free enchiladas or low carb enchiladas!

Welcome to the August 23, 2015 edition of Sunday Scratchups, your weekly recipe from scratch around grocery sales and affordable ingredients. In last week’s Homemade Enchilada Sauce recipe I promised to bring you the actual enchiladas recipe this week — and I always at least try to keep my word! 😉

Here I used my homemade sauce and Perdue Short Cuts for an easy pre-cooked chicken shortcut (as it were); they’re gluten free, and were on sale earlier this week. (When they’re not on sale, you can instead use about half of one of those big Costco rotisserie chickens, shredded.)

Two variations for you

• To make Gluten Free Cheesy Chicken Enchiladas, use gluten free corn tortillas.
• To make Low Carb Cheesy Chicken Enchiladas, substitute a low carb wrap such as certain varieties of Flatout. The kind I used had 7 net carbs per wrap.

I just made some of each, so that low carb MashupDad could eat the same meal with his wheat free kid.

Important: We don’t have cross-contamination concerns in this house, so if you do in yours, you clearly don’t want to bake both varieties in the same oven and make them in the same area as I show here. Pick one or the other as appropriate for your own family’s needs. The low carb wraps are not gluten free, and the gluten free corn tortillas are not low carb.

Cheesy Chicken Enchiladas

Ingredients

3 cups cooked chicken, shredded or diced. (I used two 9 oz packs of pre-cooked Perdue Short Cuts, which worked out to 3.5 cups, but shredded rotisserie chicken would also work very nicely.)
8 oz brick cream cheese
1/2 cup sour cream
One batch homemade enchilada sauce (or one 20 oz can; be sure to choose a gluten free brand if necessary!)
4 oz can diced green chiles
8 oz shredded cheese
One pack gluten free corn tortillas or low carb wraps. (Here I used 10 small corn tortillas and 2 large low carb wraps and made two separate dishes.)

Directions

Cut cream cheese into chunks and stir in sour cream in large pan over medium heat until melted and combined. Stir in diced green chiles and 1/2 cup prepared enchilada sauce. Stir in chicken until nicely coated, then turn off heat.

Spray a 9×13 baking dish with cooking spray. (Note: I used two smaller baking dishes here to cook up both varieties at once: One 11×7 pan and one 9×6.) Spread a little enchilada sauce at the bottom of your pan. Spoon chicken mixture down the center of each tortilla or wrap and top with a little shredded cheese. Roll up and place seam side down in baking dish. (Note: The corn tortillas will be much more pliable and easier to roll if you first warm them in the microwave for about 20 seconds.)

Line filled tortillas up until you’ve used all the filling and your baking dish is full. Top with the rest of the enchilada sauce and then the rest of the shredded cheese. Bake at 350 degrees for 35 minutes, or until cheese is starting to brown. Serve with sliced avocado or guacamole, and: Enjoy!

How could anything with this much cheese be bad?

Low carb MashupDad quite enjoyed his separate dish of enchilada goodness, since he doesn’t normally get to partake. The homemade sauce and the chiles give the enchiladas a slight kick, but the cream cheese and cheese smooth things out so they’re not overly spicy. This hearty comfort food recipe fed our family of four for two nights, and I’d suggest serving your enchiladas with something light like fruit and salad.

Cheesy Chicken Enchiladas, printable recipe

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Cheesy Chicken Enchiladas -- Choose gluten free enchiladas or low carb enchiladas!

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These easy cheesy chicken enchiladas are easy to customize to your own dietary needs!

Course dinner

Total Time 1 hour hour

Author Rachel Singer

Ingredients

• 3 cups cooked chicken shredded or diced. (I used two 9 oz packs of pre-cooked Perdue Short Cuts, which worked out to 3.5 cups.)
• 8 oz brick cream cheese
• 1/2 cup sour cream
• One batch homemade enchilada sauce or one 20 oz can; be sure to choose a gluten free brand if necessary!: http://www.mashupmom.com/homemade-enchilada-sauce-from-fresh-tomatoes/
• 4 oz can diced green chiles
• 8 oz shredded cheese
• One pack gluten free corn tortillas or low carb wraps. Here I used 10 small corn tortillas and 2 large low carb wraps and made two separate dishes.

Instructions

• Cut cream cheese into chunks and stir in sour cream in large pan over medium heat until melted and combined.
• Stir in diced green chiles and 1/2 cup prepared enchilada sauce.
• Stir in chicken until nicely coated, then turn off heat.
• Spray a 9x13 baking dish with cooking spray. (Note: I used two smaller baking dishes here to cook up both varieties at once: One 11x7 pan and one 9x6.)
• Spread a little enchilada sauce at the bottom of your baking dish.
• Spoon chicken mixture down the center of each tortilla or wrap and top with a little shredded cheese.
• Roll up and place seam side down in pan. (Note: The corn tortillas will be much more pliable and easier to roll if you first warm them in the microwave for about 20 seconds.)
• Line filled tortillas up until you've used all the filling and your baking dish is full.
• Top with the rest of the enchilada sauce and then the rest of the shredded cheese.
• Bake at 350 degrees for 35 minutes, or until cheese is starting to brown.
• Serve with sliced avocado or guacamole, and: Enjoy!