Homemade Green Chile Chicken Enchiladas!

Foodie Adventures, a set on Flickr.

I had a blast tonight making these! I had to make little changes here and there (but what fun is cooking if you don’t?), but I think they turned out pretty well!

Definitely spicy, but I think getting the “HOT” not mild Hatch green chiles made a difference!

Anyway, I’m proud of my work and excited to make these again!!!

CALORIES NOTE: [Edit 01/17/12] I put in the recipe on MyFitnessPal and came up with a number- 588 calories for 2 enchiladas made with the extra cheese in my recipe (4 cups as opposed to the 2.5 cups). So, made with the lower lactose content (cutting sour cream, heavy cream, & cheese), these could potentially be a VERY low calorie option! YAY!

Low FODMAP Note- These are definitely gluten-free, but definitely NOT lactose free. However, I did do some math on lactose content, and for two enchiladas it’s (I believe) 4 grams or less if you follow the recipe! (I found a great listing of low FODMAP “Do’s & Don’ts” at theintolerantdiner. According to her listing, heavy cream & sour cream both have appx. 1 g per 1 tbsp, which means 24 g total for this recipe or 2 g per enchilada. Of course, as I note later, I didn’t even use all the cheese/sour cream sauce. And you *could* simply omit the cream from the chicken mixture and just use hard cheese to keep lactose content low. OPTIONS! YAY!)

RECIPE:

2-1/2 cups Cooked, Shredded Chicken
–I used just one can of Member’s Mark Shredded Chicken Breast
2 cups Reserved Broth From Chicken
–Just got low sodium chicken broth, canned
3 Tablespoons Canola Oil
–I actually omitted the oil and just used organic whipped spread!
12 whole Corn Tortillas
–To keep it low calorie, I used Mission Thin Corn Tortillas (80 cal for 2!)
1 whole Large Onion, Diced
–Instead of onion, to make it low FODMAP, I added red/orange/yellow capsicum! YUM!
3 whole 4 Oz Cans  Fire Roasted Whole Green Chiles, Diced
–If you like spice, you can definitely find it here by adding the HOT green chiles! (I used HATCH!)
1 whole Jalapeno, Seeded And Finely Diced
1 teaspoon Paprika
–Everything is definitely “season to taste.” That said, I think I just used what I wanted. haha…
1/2 cup Heavy Cream
–I could only find quart containers of heavy cream, so I actually used whipping cream which is only 30% milkfat (or whatever), but it still turned out really well!
2 Tablespoons Butter
–Again, watching calories & content, I used Earth Balance Organic Whipped Buttery Spread. I also used more than this amount b/c this is what I used to soften the tortillas.
2 Tablespoons Flour
–I used Bob Mill’s White Rice Flour for this to keep it low FODMAP.
1 cup Sour Cream
–Found store brand Fat Free Sour Cream which was surprisingly low in calories!
2-1/2 cups Monterey Jack Cheese, Grated
–Alright, here was my big “cheat.” I used extra cheese! But I definitely went overboard. You can get away with using only a 1-1.5 cups honestly.
Salt And Pepper, to taste
–I actually never salted. Just peppered. I also used a dash of chili powder in the sour cream sauce.
Picante Sauce (optional)
Cilantro, Chopped
–I didn’t use cilantro, BUT I *did* top the enchiladas with cold, fresh diced tomato.

Directions

Heat 2 tablespoons canola oil (or butter substitute) in a small skillet over medium-high
heat. Fry tortillas for no longer than 20 seconds, just to soften (do
not allow to become crisp.) Place tortillas on a large towel or stack
of paper towels to drain.

Heat 1 tablespoon canola oil (I used butter substitute!) in separate skillet over medium heat (original recipe used the same oil by draining out any excess). Add onions (Or in my case peppers!) and
jalapenos and saute for 1 minute, just to start the cooking process.
Add chicken, half of the green chilies, and 1/2 teaspoon paprika. Stir
together. Add 1/2 cup chicken broth and stir. Add cream and stir,
allowing mixture to bubble and get hot. Turn off heat and set aside.

In a separate large skillet, melt butter and sprinkle in flour. Whisk
together and cook over medium heat for one minute. Pour in 1 1/2 cups
chicken broth. Whisk together and cook for another minute or two. Stir
in the other half of the chilies. Reduce heat, then stir in sour
cream. Add 1 1/2 cups grated cheese and stir to melt. Add 1/2 teaspoon
paprika. Check seasoning and add salt and pepper as needed.

To assemble, spoon chicken mixture on top of tortillas, one by one.
Top with plenty of cheese and roll up. Place seam side down in a 9 x
13 casserole dish.

Pour cheese mixture all over the top of the tortillas. Top with extra
cheese if you’d like, then bake at 350 degrees for 30 minutes (It took
the original recipe person 40 minutes, and I think mine took about 30ish). Sprinkle generously with chopped cilantro (or in my case, fresh tomato!).

NOTES: These were absolutely DELICIOUS! One thing I did notice about this recipe was the amount of sour cream sauce it made… which was a LOT. I think you could definitely reduce that to 1 cup chicken broth, 3/4 cup sour cream, 1 cup shredded Monterey Jack Cheese. Also, if you’re watching calories, try to find a reduced fat Monterey Jack or simply try another cheese that’s easier to find in reduced fat/fat free form. I think next time, I’ll just cut the amount of cheese I put on there since I REALLY love the Monterey Jack taste with this!