Hey friends! Are you looking for some new meal ideas that are healthy and mouth-wateringly tasty? These Creamy Chicken Enchiladas are one of the most delicious meals you’ll ever set on the table, and you can expect your friends to ask you for the recipe after they finish their first helping.
The secret to the body and creaminess of the enchiladas is condensed cream of chicken soup; but don’t feel the need to buy a can from the store. You can make your own homemade condensed soup in about 7 minutes; and trust me, it will be a lot healthier and taste amazing! Just save the broth when you cook the pasture-raised chicken for the enchiladas, and you can use it for the condensed soup.
Creamy Chicken Enchiladas
2 cups pasture-raised chicken (cooked and cubed)
1 15 oz. can of pinto or black beans
1 onion chopped and sauteed
1 recipe for gluten free condensed cream of chicken soup
1 cup sour cream
1 cup mild or medium salsa
1 cup shredded mild cheddar cheese, or whatever kind you prefer (and a little more to sprinkle on top)
12-15 corn tortillas
Start by preheating your oven to 375°F.
Mix your cubed chicken and beans together; set aside.
In a medium-sized mixing bowl combine soup, sour cream, salsa, and sour cream, and sauteed onion. Place 2 big spoonfuls of the soup mixture on a tortilla; top with 1/3 cup of the chicken and beans.
Roll up the tortilla leaving both ends open, and place in a 9″x13″ casserole dish. Repeat until the dish is full (don’t be afraid to pack them in there!).
If there is any of the soup mixture left over, spread it over the top of the assembled enchiladas and top with extra shredded cheese.
Bake for 25-30 minutes, or until the edges of the tortillas start to show a hint of golden brown.
(Can be served with shredded lettuce, fresh diced tomatoes, sour cream, guacamole and tortilla chips.)