Wednesday, September 24, 2014

creamy green chile chicken enchiladas.

Creamy Green Chile Chicken Enchiladas from Michelle:

3 cups cooked, chopped chicken
2 (4 oz.) cans green chilies
1 package (8 oz) cream cheese, cubed
1 can black beans, rinsed and drained

2 T butter
1/2 cup chopped onion (about 1/2 medium onion - I had red onion the first time I made this and liked it so much that I've used red every time since)
2 T flour
1/3 cup chicken broth
1/4 cup milk
1/4 tsp salt
1/4 tsp pepper
1 can (7 oz) green chile enchilada sauce
1/2 cup sour cream

8 ounces (about 2 cups) Monterey jack cheese, shredded
8 medium (soft taco size) flour tortillas (I use the Tortilla Land tortillas that you have to cook - love those!)
Handful of chopped fresh cilantro

Preheat oven to 375 degrees.

In a medium bowl, combine the softened cream cheese and green chilies. Mix well. Add the chicken and the black beans. Mix to combine. Set aside.

In a large nonstick skillet, melt the 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, the flour will get less lumpy around the onions and the mixture will become smooth. Cook over medium heat until the mixture is bubbling and has thickened, ab out 4-5 minutes. Remove the skillet from the 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, a couple tablespoonfuls for each enchilada. Save at least 1/2 cup cheese for the top of the enchiladas. Roll the tortillas up and place seam side down in the prepared baking dish. Continue filling enchiladas until the dish is full (I can easily fit 8 enchiladas in one pan).

Pout the white 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 fresh cilantro over the top and serve.

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