Creamy Chicken Enchiladas Recipe | RadaCutlery.com

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: Neufchâtel cheese

💰Cheaper: ricotta cheese

Neufchâtel is lower in fat, while ricotta is more accessible.

shredded cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor with fewer calories.

cooked chicken

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu is a plant-based option, while canned chicken is budget-friendly.

Boil 2 whole chicken breasts for about an hour, then shred them.

Chop up a bunch of green onions.

Chop a small can of sliced olives.

Add olives and green onions to the shredded chicken.

In a flour tortilla, fill with the chicken mixture and roll tightly, placing seam side down in a baking dish.

Prepare the sauce by chopping a fresh tomato and adding it to a bowl.

Add a can of cream of chicken soup, a small carton of sour cream, a small can of green chilies, 1 teaspoon of cumin, 1 teaspoon of oregano, and 1 teaspoon of garlic powder to the bowl and mix well.

Spread the sauce over the wrapped enchiladas in the baking dish.

Top with cheddar cheese, adding as little or as much as desired.

Preheat the oven to 350°F (175°C).

Bake for about 30 minutes until cheese is bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens