Chicken Enchiladas

When we feel like Mexican food these chicken enchiladas are often the thing I end up making. They are by no means a traditional enchilada. The filling is creamy because of the sour cream, yogurt and the hidden pureed cannellini beans. The beans add some fiber and cut down on the amount of sour cream and yogurt you need. I can’t remember what healthy chef on the Food Network I was watching that taught me the trick of adding the beans but it is a fabulous idea and you really would never know they are in the filling. I prefer these enchiladas to most enchiladas that I have had at Americanized Mexican restaurants. I really like the creamy texture and the smokey heat you get form the chipotle peppers in adobo.

Ingredients

2 chicken breasts, cooked and shredded (I like to poach mine)

1 medium onion, chopped and sautéed in a little oil

1 15 oz can cannellini Beans, drained, rinsed and pureed

2-3 tablespoons of finely chopped chipotle peppers in adobo (about 2 peppers)

1/3 cup sour cream

1/3 cup plain yogurt

½ teaspoon salt

½ teaspoon pepper

8-10 corn tortillas

1 15 oz can green chile enchilada sauce

½ cup shredded Mexican cheese blend

Recommended garnishes: cilantro, scallions, sour cream and chopped tomatoes.

Directions

Preheat the oven to 375 degrees F and have a 13 by 9-inch pan ready.

Cook and shred the chicken and sauté the chopped onion.

In a medium sized mixing bowl, add the pureed bean, chipotle peppers, sour cream and yogurt and mix until combined. Add the shredded chicken, sautéed onion salt and pepper and mix well. Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of the pan with a ladle of enchilada sauce. Spoon about ¼ cup of the chicken mixture in each tortilla and fold over filling. Place 8-10 enchiladas in each pan with seam side down. Pour desired amount of enchilada sauce over the enchiladas (you may not want to use the whole can). Top with cheese.

Bake for 15 minutes until cheese melts. Garnish as desired.

Recipe by me.