My man can’t stand eating anything with sour cream in it. Well, wait a minute…. let me rephrase that. My man can’t stand knowing that something he is eating has sour cream in it. A lot of creamy tasting restaurant dishes use either sour cream, mayonnaise, or cream cheese for that perfect texture and delicious taste. Caleb is fine with ordering any dish at a restaurant though because he doesn’t know for sure that those ingredients are included. (Yes, I’ve tried just “slipping it in” without telling him, but he started always asking what was in everything I made, so I had to quit.haha)
Most of the time, finding recipes without those few items isn’t a big deal. However, I have been seeing these mouth-watering cheesy chicken enchilada recipes ALL over my pinterest lately and I knew I had to have them. I was starting to dream about them at night! It was definitely getting out of hand…. After trying google and pinterest and finding nothing to help me out, I decided to wing it and try creating my own recipe. This was one of those glorious times that it turned out amazing! These were soooo good and crazy easy! Please make these sometime this week! And – bonus!! – they don’t use any fatty sour cream, mayo, or cream cheese, and they’re still delicious! 🙂
- 5-6 boneless, skinless chicken thighs
- poultry seasoning
- ground cumin
- garlic powder
- 1/2 pound frozen corn
- 1 medium onion chopped
- 1 (10 ounce) can green enchilada sauce
- shredded cheddar cheese
- 10 whole wheat tortilla shells
Place frozen chicken thighs in a crock-pot and sprinkle heavily with poultry seasoning. Sprinkle cumin and garlic powder over chicken and cook on high for 4-5 hours or cooked through. When the chicken is about half way through cooking, dump the corn and onion on top. You could just dump everything in at the beginning, but this way the corn and onion didn’t get so mushy.
When chicken is done cooking, shred with a couple forks. Preheat oven to 350. Grease a large baking sheet and set aside. Set a tortilla shell on a plate and scoop a generous helping of chicken mixture down the middle. Use a slotted spoon as there will be a lot of liquid in the crock-pot. Spoon desired amount of enchilada sauce over the meat (I did a little less than a tablespoon per shell), dump a handful of cheddar on, and roll it up tightly. Place on your baking sheet and repeat with remaining tortilla shells. When the pan is full, spoon whatever remaining sauce you want over the top of each enchilada and sprinkle with cheddar. Pop in the oven for 20 minutes or edges are just browning. YUM!!