Pearl Chats: “Serene named this dish for me. She told me I cannot call these enchiladas, as they simply are not enchiladas! Her husband, Sam, is from New Mexico, so “apparently” she now knows all about enchiladas. She was quite bossy about it and told me this SHALL be their name. Okay… okay… so maybe this dish is not truly authentic, but my family thinks it is truly yummy.” This recipe is found in the “Oven Dishes” section of our Trim Healthy Mama Cookbook. This is a family-size recipe that will serve 6 to 8 people.
Creamy Pearlchilada Bake
Description
Pearl Chats: "Serene named this dish for me. She told me I cannot call these enchiladas, as they simply are not enchiladas! Her husband, Sam, is from New Mexico, so “apparently” she now knows all about enchiladas. She was quite bossy about it and told me this SHALL be their name. Okay… okay… so maybe this dish is not truly authentic, but my family thinks it is truly yummy." This recipe is found in the "Oven Dishes" section of our Trim Healthy Mama Cookbook. This is a family-size recipe that will serve 6 to 8 people.
Ingredients
For the Enchiladas:
For the Cream Sauce:
For the Topping:
Instructions
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Preheat the oven to 350°F.
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Make the enchilada. Put the chicken in a medium bowl with the salsa and seasonings. Combine well.
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Fill each wrap with some of the chicken mixture and some grated cheese. Roll each wrap closed (they do not need to be sealed at the top and bottom). Coat a 9 × 13 inch baking dish with coconut oil cooking spray. Squeeze all the wraps into the baking dish so they fit tightly next to each other.
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Make the sauce. Put all the sauce ingredients in a blender and puree. Pour over the wraps in the dish.
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Add the topping. Top with grated cheese, swirl several squirts of hot sauce over the top, then garnish with the green onions and olives.
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Bake for 30 to 35 minutes, or until bubbly.
Note
Recipe Notes
Intro continued....Pearl Chats: "This recipe came about because I was in the mood for enchiladas, but had no tortillas or enchilada sauce. I created this dish out of what I had on hand and it turned into something I make often now. You can use store-bought, low-carb tortillas if you prefer (I do that occasionally), but Wonder Wraps are a no Frankenfood way to eat enchiladas. They work really well and are much healthier. I find myself stepping toward Serene’s purist ways every now and then. It’s a good idea to make the Wonder Wraps ahead of time for this recipe, whenever you have a spare 15 – 20 minutes. If you have a spare teenager wandering around your home, put them to work. Wonder wrapping is fun and quite therapeutic. The wraps keep well in the refrigerator and if they there sitting pretty in the fridge all ready to go, this recipe is a snap to put together."
