August 08, 2012

Creamy Green Chile Chicken Enchiladas

This is my favorite enchilada recipe! It requires a little more work than pouring enchilada sauce out of a can but not much!


3 cups cooked, chopped chicken (seasoned with a little cumin)
2 - 4 oz. cans of diced green chilies
1 pkg (8 oz. ) cream cheese, softened and cubed
1 can black beans, drained and rinsed
1 fresh jalapeno, seeded and diced

2 tbsp butter
1/2 chopped medium onion
2 tbsp flour
1/3 cup chicken broth
1/4 cup milk
1/4 tsp salt
1/4 tsp pepper
1- 7 oz. can green chile enchilada sauce
1/2 cup sour cream

8 oz. (2 cups or so) Pepper Jack cheese, shredded
8 medium, flour tortillas
Big handful of fresh chopped cilantro.
2 green onions, chopped (just the green parts)

Preheat oven to 375 degrees.

In a medium bowl, combine the softened cream cheese and the green chilies. Mix well. Add the black beans and cooked chicken. Mix to combine. Set aside (...maybe test with a tortilla chip. Mmmm)

In a large nonstick pot, melt butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk.  As you whisk and the mixture cooks it will become smooth. Cook over medium heat until the mixture is bubbling and has thickened, about 4-5 minutes. Add salt and pepper. Remove from heat and stir in the enchilada sauce and sour cream.

Lightly grease a 9X13 inch baking dish. Spread about 1/4 cup of the sauce on the bottom of the dish. Fill each tortilla with about 1/2 cup of the chicken/cream cheese filling. Top with a small handful of shredded cheese. Save at least 1/2 cup of cheese for the top of the enchiladas. Roll the tortillas up and place seam down in the prepared baking dish. Continue filling the pan until the dish is full (approx. 8 enchiladas)

Pour the sauce over the top of the enchiladas. Top with remaining cheese. Bake 20 - 30 minutes until the enchiladas are bubbling, hot and lightly browned. Sprinkle the fresh cilantro and green onions over the top and serve.

These enchiladas are amazing and flavorful. I like my edges and tops to have a little crunch so for the last minute or so I like to turn on my top broiler.

These are HUGE. It can easily serve 6-8 people.

Recipe: Adapted from Mel's Kitchen Cafe