Creamy Mississippi Chicken Enchiladas :- Creamy Mississippi Chicken Enchiladas are a combination of traditional enchiladas and a rich, creamy twist that is inspired by Mississippi-style cuisine.
Creamy Mississippi Chicken Enchiladas
The classic Mexican dish may be infused with a distinctive Southern flavor as a result of the Mississippi influence, which may be derived from ingredients such as ranch seasoning or a pinch of spice. It is an ideal choice for a family dinner or an intimate gathering.
Also Read :- Creamy Garlic Parmesan Chicken Recipe Â
Ingredients:
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For the Enchiladas:
- 2 cups shredded cooked chicken (preferably from a rotisserie chicken)
- 1 cup sour cream
- 1 can (10.5 oz) cream of chicken soup
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup milk
- 1/2 cup diced green chilies
- 1 packet (1 oz) ranch seasoning mix
- 10-12 flour tortillas (6-inch or 8-inch)
- 1/2 cup chopped green onions (optional)
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
- For the Sauce:
- 1 can (10 oz) enchilada sauce (red or green, depending on your preference)
- 1/2 cup heavy cream
Instructions:
Combine the shredded chicken, sour cream, cream of chicken soup, 1/2 cup of cheddar cheese, 1/2 cup of Monterey Jack cheese, milk, diced green chilies, and ranch seasoning blend in a large mixing bowl. Mix the ingredients thoroughly until they are uniformly distributed. Add salt and pepper to your liking.
Spoon approximately 1/4 cup of the chicken mixture into the center of a flour tortilla. Place the tortilla in the baking dish that has been prepared, seam-side down, and roll it up securely. Repeat the process with the remaining tortillas and filling.
Sprinkle the remaining cheddar cheese and Monterey Jack cheese evenly over the top of the dish after all the tortillas have been placed.
Combine the heavy cream and enchilada sauce in a small saucepan. Heat the mixture over medium heat, stirring intermittently, until it is thoroughly warmed and well combined.
Cover the baking dish with aluminum foil and bake for 25 minutes. Bake the enchiladas for an additional 10-15 minutes or until the cheese on top is melted and bubbling and the enchiladas are heated through. Remove the foil.
Nutrition:Â
- Calories: 400
- Total Fat: 22g
- Saturated Fat: 12g
- Trans Fat: 0g
- Cholesterol: 85mg
- Sodium: 850mg
- Total Carbohydrates: 29g
- Dietary Fiber: 2g
- Sugars: 4g
- Protein: 22g
Tips:
You may make this recipe lighter by substituting low-fat sour cream, reduced-fat cheese, and a cream of chicken soup with a lower salt level. These two ingredients will help you achieve your goal.
One option to consider is the incorporation of diced jalapeños into the chicken combination, or the utilization of a hot enchilada sauce, in order to increase the level of heat in the dish.
As an alternative, vegetarians can substitute the chicken with a blend of beans, maize, and vegetables that have been sautéed. This is an option that can be considered. A meatless version will be produced as a result of this.
