Like I’ve said before – we like to find multiple uses for an entire chicken so that it goes farther. One medium chicken will typically make 3 (sometimes four) meals for our little family of 3. This next recipe is a family favorite, super easy to make, a littler healthier than typical enchiladas and you can alter it to fit your dietary needs. I’ll make notes to show you how these can easily become vegetarian, and even vegan! They’ll still be just as delicious.
Creamy Green Chili Chicken Enchiladas
Vegan/Vegetarian options available
- 1 cup of shredded crock pot chicken. (Or any left over chicken) I use the breast as it’s the driest and even though I love white meat I know a lot of people prefer dark so this is a good way of using up the least favorite meat. I use my Kitchen Aid mixer to help shred my chicken. It works so well.
- To make this recipe vegetarian/vegan; dice up some of your favorite veggies and cook them in a little coconut oil with Mexican seasoning (cumin, Mexican oregano, salt, pepper, garlic) I would use broccoli, zucchini, cauliflower, and carrots. Artichokes and eggplant are also good choices.
- 1 cup of greek yogurt. (leave this out if you are going to make them vegan OR substitute with a vegan sour cream alternative)
- a dozen corn tortillas.
- 1.5 cups of cheedar/colby jack mix. (leave this out if you are going to make them vegan OR substitute a cheese alternative)
- 1 can of green chili enchilada sauce. My favorite brand is Hatch which I purchased at Central Market. I purchased Mild since it will be feeding a two year old as well. (Double your cans if you are making them VEGAN without dairy substitutes)
Preheat your oven to 350 degrees. I like to roll the enchiladas in the pan I will be baking them in because it’s less mess and enchiladas are a messY dish anyway so if you don’t stay inside your tortilla it’s all cool.
- Preheat your tortillas in the microwave. I have a really nifty tortilla warmer. I’m not sure how easy they are to find in other states but in Texas you can find them in any Wal-Mart or in your grocery store’s kitchen aisle. Amazon also carries them. If you don’t have one of these wrap your tortillas in a couple of paper towels and microwave them for about 45 seconds. You can also heat by hand if you don’t use microwaves but make sure to press your tortillas between two plates and paper towels so they stay hot and moist.
- If you’re the type of person that works in exacts feel free to use a regular table spoon to get your filling into your tortilla. A scoop of each of your chicken and cheese should be enough.
- VEGAN/ VEGETARIAN – If you are making these V/VG your ratios will be the same. You’ll use two spoonfuls of veggies if it’s vegan or 1 and 1 if it’s vegetarian.
- Once your tortillas are rolled up go ahead and mix your green enchilada sauce with your greek yogurt. Depending on the heat you want you can lessen the yogurt and add more green sauce or throw in a can of tomatillo sauce for extra heat and flavor. Jack can’t tolerate that much heat so we leave it out but I’m hoping he’ll eventually grow a tolerance to it because it’s my favorite!
- Pour it over your enchiladas, covering them completely. If you are making these VEGAN then pour 1 and a half cans of your green sauce to cover your enchiladas.
- Use the rest of your cheese to add a final layer. If VEGAN leave them alone.
- Cover with aluminum foil.
- Bake for 15 minutes at 350.
- Remove foil and bake for another 10 minutes until your cheese is completely melted and bubbly and a little brown on top. The toasted cheese will not taste burned. It actually tastes pretty yummy so don’t freak out if yours looks a little crispy on the outside.
- VEGAN – remove foil and add the other half of the can then bake for another 5 minutes so your enchiladas won’t be too wet or dry! YUMMY!
- Serve with Mexican rice, black beans, or a salad. Whatever you want! Or serve alone.