...celebrating flavorful food
enchilada [ en-chuh-lah-duh, -lad-uh ]
a tortilla rolled and filled with a seasoned mixture, usually containing meat, and covered with a sauce flavored with chili
by Susan Andrews
Mexican food is one of our favorites. This is a simple & flavorful dish that pleases the palate. I love depth of flavor so I am always picking up unique spices and salts when I'm out shopping. Don't be afraid to play around with flavors. Omit things you don't like. Add spices you love. Make every dish unique to you & enjoy the process!
Chicken Verde Enchiladas w/ White Sauce - Low Carb
1 small whole chicken cooked & deboned (rotisserie is fine)
1 Small jar Herdez Salsa Verde
1 4 oz can Mild Green Chilies
1/2 tsp Cumin
1/2 tsp Coriander
1/2 tsp Onion powder
1/2 tsp Garlic powder
1/2 tsp Smoked Paprika
Salt, various (I like a variety. Tjin, Chili Lime, Seasoning Salt...)
Pepper, your favorite (I like fresh ground)
2 C Shredded Cheese, your favorite (I like Mex Blend)
10 Low Carb Tortillas (I used Mama Lupe's)
Put all of your chicken in a large bowl, add the Salsa Verde, mild green chilies, seasonings & shredded cheese. Mix until combined well. Please note that if you're using rotisserie chicken it might be salty so be careful while you're adding salt.
Prepare a large baking sheet with parchment paper or nonstick spray. Generously fill the tortillas with meat/cheese mixture. Roll & place seam side down on your baking tray. If you have leftover chicken save it for another purpose or make additional enchiladas. I use mine for quick quesadillas.
Preheat the oven to 350. While the oven is warming, make your sauce.
2 C Heavy Cream
1/2 C Sour Cream
1/2 C Shredded Cheese (Mex Blend or your favorite)
Chopped Pickled Jalapenos or fresh jalapenos to taste (sometimes I use both)
A splash of the Pickled Jalapeno brine if you have it
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
1/4 tsp Cumin
1/4 tsp Coriander
1/4 tsp Chili Powder
1/4 tsp Smoked Paprika
1 tsp Chicken bouillon powder
Salt & Pepper to taste
Fresh chopped Cilantro, Parsley & Sweet Onion to taste (optional but tasty)
Place a saucepan on low heat. Add your cream, sour cream, shredded cheese, jalapenos & seasonings to the saucepan. Continue warming on low & whisking until the ingredients come together & are a saucy consistency.
While your sauce is coming together put your enchiladas in the preheated oven. Bake for 20-30 mins.
Plate hot enchiladas & smother with white sauce. Add any additional toppings you desire.
Toppings: Avocado, Salsa, Cilantro, Parsley