Prep Time 20min Cook Time 40min
Enchiladas go creamy in this rich and flavorful version of chicken enchiladas. A green salsa and sharp cotija cheese add to the flavor and chicken thighs help keep the cost down. Evaporated milk is a smart choice here instead of milk or cream, providing creaminess without all the calories or fat.
What you'll need
- 3 lbs. chicken thighs, cooked, skinned, boned and chopped
- 2 large cloves garlic, minced
- 2 tablespoons fresh cilantro, finely chopped
- 2 teaspoons ground cumin
- 1/2 teaspoon kosher salt OR 1 1/2 teaspoons table salt
- 1 can (12 oz.) evaporated milk
- 2 cups prepared green salsa
- 12 six-inch corn tortillas
- 2 cups (8 ounces) shredded Mexican Blend cheese, divided
- 1/2 cup sour cream
- 1 cup (4 ounces) crumbled cotija cheese
Notes:
Yields 6 servings
How to make it
- Preheat oven to 350 degrees F. Grease a 9x11 baking pan and set aside.
- Toss chopped chicken with garlic, cilantro, cumin and salt.
- Blend together evaporated milk and salsa in a large bowl.
- Wrap tortillas in paper toweling and lightly mis with water. Place in microwave and heat for 1 -2 minutes (check after 1 minute) until warmed and pliable.
- Set aside 1/2 cup of Mexican blend cheese.
- Working quickly with one tortilla at a time, dip tortilla into salsa mixture, top with chicken and shredded cheese. Roll and set seam-side down into baking pan. Repeat until all tortillas, chicken and cheese are used.
- Whisk sour cream into remaining salsa mixture until well blended. Pour over top of enchiladas.
- Top enchiladas with Cotija cheese and reserved Mexican Blend cheese.
- Cover with foil and bake for 20 minutes. Remove foil and continue baking for another 10 minutes or until bubbly and lightly browned.
- Let stand 10 minutes before serving.
