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Old 10-16-2009, 11:13 AM   #1
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Creamy Chicken Enchiladas

It's been ages since I've posted a recipe, but this one was SOOOO incredibly good, I had to share it. Got it from my mom. It's not specifically LC, but you'd only need to swap flour tortillas for LC ones to make it so.

The first time you make it, resist the urge to tweak. I kept thinking it was going to be bland, so I REALLY had to slap my own hand to keep from adding garlic or cumin. But I'm glad I didn't, because it is seriously delicious just as it is.

CREAMY CHICKEN ENCHILADAS

l stick butter
l medium onion chopped
1-4 1/2 ounch can green chilies, chopped
1-8 ounce cream cheese cut up and softened
3 1/2 cups chopped chicken breast--cooked
8-8 Inch flour tortillias
2-8 ounce packages Monterrey Jack Cheese shredded
2 cups heavy whipping cream

Over medium heat add butter, onions and saute 5 minutes. Add chilies, saute l minute then stir in cream cheese and chicken until cheese melts. Spoon 2 - 3 tablespoons down center of each tortilla. Roll up, seam side down. Place in lightly greased 9 x 13 dish.
Sprinkle with Monterrey Jack Cheese, drizzle cream over top of all.
Bake 350 for 35-45 minutes, covered. Uncover and bake about 5-10 more minutes to let the cheese get browned (if desired). Everything in it is cooked already, so you're really just warming it through.

8 servings.

I assembled this the night before (all but cheese & cream), and it turned out great. Hope you like it!! It's yum, yum, yummy! The leftovers are amazing, too.
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Old 10-16-2009, 01:52 PM   #2
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Shari - What a timely post -- I was thinking about making chicken enchiladas soon! I like that they can be prepared ahead and finished up the next day. Thanks for the recipe.
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Old 10-16-2009, 02:47 PM   #3
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In my area of the country, enchiladas are made w/ corn tortillas. Corn tortillas can have as much as 1/2 fewer carbs with the same or more fiber.
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Old 10-16-2009, 04:40 PM   #4
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I couldn't agree more. But, here is the specs on a corn tortilla.

Nutrition Facts
Serving Size: 1
--------------------------------------------------------------------------------

Amount per Serving

--------------------------------------------------------------------------------

Calories 70 Calories from Fat 9


--------------------------------------------------------------------------------

% Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 0%
Sodium 0mg 0%
Total Carbohydrate 14g 5%
Dietary Fiber 0g 0%
Protein 2g 4%
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Old 10-16-2009, 05:44 PM   #5
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Oh my, this sounds divine! I think with a lc tortilla this would be acceptable as a once in a while yummy dinner!
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Old 10-19-2009, 10:22 AM   #6
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Everytime I make enchiladas with lc flour tortillas, the tortillas become very soggy and yuck. Any ideas?
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Old 10-19-2009, 10:38 AM   #7
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Love this!
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Old 12-17-2009, 10:27 AM   #8
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We made this the other night and it was delicious! DH was skeptical b/c no enchilada sauce so we made half this way and half with red ench sauce, we both preferred it this way. THanks!
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Old 12-18-2009, 08:35 PM   #9
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Quote:
Originally Posted by SCOTTSDALEJULIE View Post
Everytime I make enchiladas with lc flour tortillas, the tortillas become very soggy and yuck. Any ideas?
I do not eat them very often as they make me gain but I have found the lc whole wheat hold up better and do not get that yuck "soggy" thing going on.
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Old 12-21-2009, 01:07 PM   #10
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I use the Mission brand lc tortillas...no sogginess at all.
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Old 12-22-2009, 10:22 AM   #11
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Pam, those are the ones I use, and the ones that got soggy when I made enchiladas with them. Maybe I am doing something wrong. Mission does make corn tortillas, but not the lc ones. Thanks anyway. If anyone can tell me why mine get soggy, I'd love to know. Julie
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Old 12-22-2009, 11:02 AM   #12
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I made this and it was fabulous...my only chnage, I had it in a bowl. Who needs tortillas
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Old 12-24-2009, 10:51 AM   #13
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Quote:
Originally Posted by sbaquera78 View Post
I made this and it was fabulous...my only chnage, I had it in a bowl. Who needs tortillas
That's just what I was going to say! I think I would make mine without the tortilla. Maybe even top a salad with it, for a sort-of chicken taco salad! Or chop up the chicken really small in it, and use it as a dip for pork rinds!
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Old 12-25-2009, 05:38 AM   #14
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I checked the Mission home page. They have an "Extra Thin Corn Tortilla", but it still has but it has 14 gr. carbs as opposed to 19 gr. for regular corn tortilla. LC corn is just not a possiblity I guess
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Old 11-09-2013, 04:03 PM   #15
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Haven't made these in years! I was looking for something Mexican and re-discovered this recipe. Sooooo good!!! Used the Mission brand tortillas. Just to die for! You've gotta try
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Old 11-09-2013, 10:25 PM   #16
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When I make enchiladas, I make egg crepes and they hold up really well. I've never tried this recipe, will do it this week for sure!
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Old 11-10-2013, 06:45 AM   #17
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I'm making this for sure this week. I'll add more chicken, no tortilla and eat it out of a bowl like a thick soup.
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Old 11-11-2013, 05:07 PM   #18
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made this tonite with lc tortillas-used 7 oz can of green chilis and jalepeno and cheddar cheese grated for the top--I loved it and so did the hubs-it reminded me of the chimichangas we get at the Mexican place with all the white melted cheese on the top--simply delicious--we will be adding this to the top of the rotation for sure!
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Old 11-11-2013, 05:20 PM   #19
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Instead of tortillas, you can use thinly sliced deli meat...for chicken use deli chicken slices.

My flour tortillas are always soggy if I cover them in ench sauce too.
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Old 11-11-2013, 07:56 PM   #20
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Quote:
Originally Posted by jbatchelor View Post
made this tonite with lc tortillas-used 7 oz can of green chilis and jalepeno and cheddar cheese grated for the top--I loved it and so did the hubs-it reminded me of the chimichangas we get at the Mexican place with all the white melted cheese on the top--simply delicious--we will be adding this to the top of the rotation for sure!
Oh, I like your idea of making it spicier! I'll add more green chilies and jalapenos next time. Yes, they do turn out like chimichangas. I think next time I'll use less butter. Some of it oozed out in the bottom of the baking dish.
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Old 11-13-2013, 02:04 AM   #21
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Thanks for bumping, Pam!
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Old 11-13-2013, 06:18 AM   #22
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I make low carb chimichangas with a version of this. Just put the chicken in the low carb tortilla and roll it up like a burrito and put a toothpick in it to hold it together. Fry it in coconut oil, in a frying pan, turning as it browns. I melt the cheese and cream in a pan. Remove the toothpick and serve the cheese sauce portion over it. I probably don't use quite as much cream for the sauce just eyeball enough to make a pourable cheese sauce to cover the chimichanga. No more soggy tortillas.
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Old 11-13-2013, 11:04 AM   #23
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Quote:
Originally Posted by cselzler View Post
I make low carb chimichangas with a version of this. Just put the chicken in the low carb tortilla and roll it up like a burrito and put a toothpick in it to hold it together. Fry it in coconut oil, in a frying pan, turning as it browns. I melt the cheese and cream in a pan. Remove the toothpick and serve the cheese sauce portion over it. I probably don't use quite as much cream for the sauce just eyeball enough to make a pourable cheese sauce to cover the chimichanga. No more soggy tortillas.
I LOVE YOU. SERIOUSLY

trying this ASAP! i'm obsessed with chimichangas!
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Old 11-13-2013, 02:58 PM   #24
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Wow. I had forgotten I posted this ages ago. It's been a long time...I need to make these again! Grain-free now, so I'll use a crepe of some kind. Or a BOWL!! (great idea! )
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Old 11-13-2013, 04:30 PM   #25
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I like the idea of frying the chimis and adding the cheese and cream later--thanks for sharing that idea! adding it to my recipe-both ways are keepers!
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Old 11-13-2013, 09:03 PM   #26
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subbing - no tortillas for me either
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Old 11-19-2013, 02:17 PM   #27
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Can you use Ouizoid's tortillas with this?

Thank you,
Mindy
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