These enchiladas are a healthy-ish spin on a classic. I am using my homemade kefir creme fraiche in the filling instead of the traditional sour cream. Made from raw cream and kefir it is a delicious alternative with some gut healthy benefits to boot. Raw cheddar is sprinkled on top for ooey gooey cheesy goodness . I like Siete cassava tortillas but you can use corn, flour, homemade-whatever you like! Since these enchiladas are on the richer side I like a side of rice and freshen to them up with toppings- pickled red onions, avocado and cilantro.
tips and tricks and how to riff on this recipe
this is one of those dinner that if prepped ahead comes together in minutes. I love roasting a chicken in the beginning of the week to add to salads, bowls and stuffed into enchiladas. To save time use store bought rotisserie chicken.
kefir creme fraich is another prep ahead eat all week condiment- use store bought creme friache or sour cream in the filling. I imagine you could also use a few tablespoons of goat cheese or Montys dairy free cream cheese for a similar creaminess. If you like the filling super creamy increase to 3/4 cup.
use 3 cups of chicken and omit the beans
replace the shredded cheddar with crumbled goat cheese
use corn, flour or homemaade tortillas in place of the cassava
Green Chicken Enchiladas with Crème Fraîche
Description
These enchiladas are a healthy-ish spin on a classic. I am using my homemade kefir creme fraiche in the filling instead of the traditional sour cream. Made from raw cream and kefir it is a delicious alternative with some gut healthy benefits to boot. Raw cheddar is sprinkled on top for ooey gooey cheesy goodness . I like Siete cassava tortillas but you can use corn, flour, homemade-whatever you like! Since these enchiladas are on the richer side I like a side of rice and freshen to them up with toppings- pickled red onions, avocado and cilantro.
Ingredients
2 cups shredded chicken (3 cups if you omit the beans)
1 cup cooked black beans
1/2 cup creme fraiche
2 cups salsa verde or green enchilada sauce (about a 15–16 oz jar)
8-10 tortillas
1.5 cups shredded cheddar
Instructions
- In a bowl combine the chicken, beans, creme fraiche and 2 tablespoons salsa verde. Season with salt and pepper and mix to combine.
- Into 9 X13 inch baking pan, spread about 3/4 cup of sauce over the bottom. In a non stick skillet spray with avocado oil and place one tortilla and cook for about 10-15 second per side. This will soften the tortillas and prevent them from cracking. Transfer the softened tortilla to a plate and spread about 1/4 filling inside and roll tightly. Place it in the prepared pan, and then continue with the remaining tortillas and filling placing them snuggly side by side. Pour the remaining sauce over the top of the enchiladas, sprinkle with cheese. Cover the pan loosely with foil and bake for 20 minutes. Remove the foil and bake for another 5 minutes.
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