Creamy chicken enchilada — just slightly spicy and comfort food filling. Easy to make is a bonus! This dish is always a winner and has become the go-to way for making chicken enchiladas at our house!
We — no, it’s really me — prefers only mildly spicy so a little extra cumin to a mild enchilada sauce is just right. If your family likes more kick, by all means adjust and add spices if you want. Use the hot and spicy enchilada sauce! The creamy chicken base is still there and will support what you want. You can use frozen chicken that is already sliced or diced. Or canned chicken will also work. Either one will save some preparation time. Mexican blends of shredded cheese are available, some with added spices.
Use either flour or corn tortillas — whichever you prefer. I usually have flour tortillas on hand. When Wheels first found out he was diabetic and had to start counting carb intake, I made a lot of assumptions about food. I assumed that tortillas were low in carbs because . . . . . they were thin. Well —- wrong, wrong, wrong! Then I noticed that almost every tortilla brand now has a low carb version — no more missing out on the good stuff! I also make sure there is enough filling so the tortilla overlap is just enough to keep everything together — a high protein/vegetable filling to tortilla ratio. Yep – just totally made up that scientific ratio this minute. Enjoy in good health!!
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