Sunday, October 3, 2010
Green Chile Chicken Enchiladas
These enchiladas are some of the best white sauce enchiladas I've had! They are creamy and flavorful and we absolutely loved them.
3 C cooked, chopped chicken
2 (4 oz.) cans of green chiles, lightly drained
1 package (8 oz.) cream cheese, cubed
1 can white or black beans, rinsed and drained (any type of bean will work)
2 TBSP butter
1/2 C chopped onion (about 1/2 medium onion)
2 TBSP flour
1/3 C chicken broth
¼ C milk
¼ tsp salt
¼ tsp pepper
1 can (7 ounce) green chile enchilada sauce
½ C sour cream
2 C Monterey jack cheese, shredded
8 medium (soft taco size) flour tortillas
Handful of chopped fresh cilantro
Preheat oven to 375.
Combine the softened cream cheese and green chiles in a large bowl.
Add chicken and black beans. Set aside.
Melt butter in a large skillet.
Add the onion and cook until it is translucent (about 3-4 minutes).
Sprinkle the flour over the onions and stir...cook for 1 minute, stirring.
Whisk in chicken broth and milk.
Cook mixture over medium heat until it is bubbling and thickened (4-5 minutes).
Remove the skillet from heat and add the enchilada sauce and sour cream.
Grease a 9x13 baking dish.
Spread 1/4 of the sauce in the bottom of the dish.
Fill each tortilla with about 1/2 C chicken mixture and 2 TBSP of jack cheese (save 1/2 C cheese for top).
Roll the tortillas and place seam side down in baking dish.
Pour the remaining white sauce over the top.
Top with remaining cheese.
Bake for 20-30 minutes until lightly browned and bubbly.
Sprinkle with fresh cilantro.
* This recipe comes from My Kitchen Cafe.