Unconventional Chicken Enchiladas
Enchiladas are one of those meals that people think take a lot of work to put together, but are actually quite simple. I like making them because I can make them once and then the family can eat them for the week. That makes my dinners so simple and we have more time to hang out together! My little guy devours these things. He’s really into being a big boy and wants to only eat what Mom and Dad are eating rather than his food.
You can absolutely boil and shred some chicken breasts, or throw some chicken in the crock pot with your favorite salsa and have the chicken ready when you get home from work. My favorite cheat method though is buying one of the rotisserie chickens from Costco and using that for the filling. Plus, you’ll have extra so you can snack on it for lunches for a few days. So simple and so yummy!
I used the Crepini egg thins in place of tortillas in this. They held up so well, and I have to say I may actually prefer them to tortillas because you could really taste all of the filling goodness. Not to mention they are the perfect portions. Not too big and not too small. I love these things.
I don’t use a traditional enchilada sauce for my enchiladas. I sometimes find that it can be a bit too watery, so the Fire Roasted Tomatillo Avocado Salsa works great for the sauce. It adds a ton of flavor and creaminess. If you want to thin it out a bit, go ahead and add some water or vinegar. I found that the recipe worked perfectly though and didn’t cause the egg thins to get mushy at all.
These enchiladas are great, unconventional, and something everyone in the family will be asking for seconds.
Chicken Enchiladas
Ingredients
- 1 package of Crepini egg thins or tortillas
- 4 tablespoons dairy-free plain yogurt or sour cream
- 1-pound cooked chicken, shredded or chopped
- ½ white or red onion, minced
- 8 oz shredded dairy-free cheese choice (cheddar, pepper jack, Mexican blend all work well)
- Fire Roasted Tomatillo Avocado Salsa
- ½ cup cilantro, roughly chopped
Instructions
- Preheat oven to 350⁰F. Place a thin layer of Fire Roasted Avocado Salsa on the bottom of a baking dish.
- To each egg wrap or tortilla spread a teaspoon of yogurt, a layer of chicken, onion, and cheese. Roll tightly and place seam side down in a baking dish. Repeat until all tortillas have been filled and baking dish is full.
- Cover with remaining Fire Roasted Avocado Salsa and top with cheese.
- Place in oven uncovered for 20 minutes. Let cool for 5-10 minutes before serving. Garnish with cilantro and additional yogurt.
