Creamy Einkorn Chicken Enchiladas
What is einkorn flour?
Watch our video and find out.
Use leftover chicken and make this delicious creamy einkorn chicken enchiladas recipe in no time at all! The staff went bonkers for it in the test kitchen and you will too! No einkorn in the pantry, no problem! You can also make creamy chicken enchiladas using traditional all-purpose flour.
This dish will feed a crowd for sure, and although this dish requires some effort to make, it’s quickly and easily pre-prepped so it’s ready to go when you are. Once you’ve made the enchiladas, put them in the refrigerator until you’re ready to put them in the oven, or toss ’em freezer for another day.
Just because this recipe calls for red enchilada sauce doesn’t mean you can’t swap it for green if that’s your vibe. You can also substitute the cheddar cheese with a bag of the four-cheese Mexican blend. Yum!
Einkorn is helpful for those with gluten sensitivities or intolerances and not intended for those with celiac disease.
Einkorn Chicken Enchiladas Recipe
- 1 1/2 lbs boneless, skinless chicken breasts, diced
- 1 medium onion, diced
- salt and pepper, to taste
- 2 Tbsp olive oil
- 1 Tbsp all-purpose einkorn flour
- 3/4 cup milk
- 28 oz red enchilada sauce, canned, divided
- 4 oz green chilies, canned, diced
- 2 tsp ground cumin
- 2 tsp garlic powder
- 1 tsp salt
- 2 cups cheddar cheese, shredded and divided
- 12 corn tortillas
- Preheat oven to 350 degrees, coat a 9" x 13" casserole dish with non-stick spray then set aside.
- Heat oil in a large sauté pan over medium heat until it begins to shimmer. Season chicken lightly with salt and pepper then add to skillet. After cooking for 2 minutes, add the onion and cook until the breasts are cooked all the way through and the onions are translucent. Transfer chicken to a plate then set aside to cool slightly, leaving the onions in the pan.
- Add flour to oil in the skillet and whisk to combine. Cook flour in the oil for about 1 minute, then slowly pour in milk, whisking constantly, until no lumps remain. Allow mixture to come to a bubble, then add ½ cup enchilada sauce, a 4 oz can of green chiles, cumin, garlic powder and salt. Momentarily remove the skillet from the heat while you shred the chicken.
- When the chicken is ready, return the skillet to medium heat and bring the sauce back to a bubble. Add the chicken, stirring well to combine. When the sauce achieves a bubble, reduce heat to medium-low then simmer about 5 minutes until the mixture becomes very thick. Add 1 cup of cheddar cheese then stir to combine. Remove pan from heat then set aside.
- Lightly coat the corn tortillas front and back with cooking spray. Heat each tortilla in a dry nonstick skillet set over medium heat. Cook on both sides just long enough to heat through and completely soften. Once all 12 tortillas have been heated, gather all the components so you can begin assembling the enchiladas.
- Divide filling into 12 roughly equal portions and place in the center of the warm tortillas. Roll the tortilla closed then place, seam side down, in the prepared casserole dish. Repeat with remaining filling and tortillas.
- Pour the remaining enchilada sauce over the top of the rolled enchiladas and top with remaining shredded cheese.
- Bake 15–20 minutes or until hot and bubbly. Remove from the oven and let cool for about 10 minutes before serving.