Creamy Green Enchiladas


Recipe by: Melissa d’Arabian
With just the right amount of spice, these creamy enchiladas are a delicious meal for the whole family.
Servings
8
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Ingredients
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For the Creamy Sauce
1 ½ tablespoons flour
1 ½ tablespoons butter
For the Green Sauce
1 tablespoon vegetable oil
1 medium yellow onion, roughly chopped
2 cloves garlic
1 small can mild green chilies
1 ½ cups chicken stock
For the Filling
1 ½ cups shredded cooked chicken
1 cup LACTAID® Cottage Cheese
¾ cup prepared red salsa
salt and black pepper to taste
For the Assembly
8 small corn tortillas
1 avocado, diced
2 tomatoes, diced
chopped cilantro for serving, if desired
Directions
- Preheat oven to 325 degrees F and spray a 13x9-inch baking dish with nonstick spray. Set aside.
For the Creamy Sauce
- In a medium sauce pan, cook the flour and butter over medium heat, stirring into a bubbling paste for about 2 minutes.
- Whisk in LACTAID® Reduced Fat 2% Lactose-Free Milk and cook over medium heat, stirring very frequently, until the sauce begins to thicken, about 7 minutes. Season with salt and pepper.
For the Green Sauce
- In a medium sauce pan, cook the onion in oil over medium heat until soft, about five minutes.
- Add the garlic and chilies, and cook until fragrant, about another minute.
- Add the chicken stock and remove from heat (mixture will be just warm).
- Pour into blender and pulse into a smooth sauce.
- Pour back into the pan, season with salt and pepper, and set aside.
For the Filling
- In a medium bowl, mix the chicken, LACTAID® Cottage Cheese and salsa. Taste before seasoning with salt and pepper.
For the Assembly
- Wrap the tortillas in damp paper towels and microwave for 15 seconds to soften.
- Working one at a time, dip each tortilla in the green sauce and then fill with a few tablespoons of chicken filling, and then place seam side down in the baking dish. Repeat with the remaining tortillas.
- Pour the remaining green sauce and the creamy sauce on top of the enchiladas.
- Bake until bubbly and starting to turn golden brown on top, about 30 minutes.
- Let cool 10 minutes before topping with avocado, tomato and cilantro (if using), and serve.
Nutrition Facts
Serving Size: 1 enchilada
Amount Per Serving
Calories 260
Total Fat 10g
Calories from Fat 90
Saturated Fat 3g
Cholesterol 40mg
Sodium 560mg
Total Carbohydrate 25g
Dietary Fiber 4g
Sugars 6g
Protein 17g
Calcium 122mg
Recipe by: Melissa d’Arabian
With just the right amount of spice, these creamy enchiladas are a delicious meal for the whole family.
Yield: 8
Prep Time:
Cook Time:
Total Time: