Wednesday, January 18, 2012

Creamy Green Chili Chicken Enchiladas

Another winning recipe for the whole family.  YEAH!!!  I love when I can get my kids to happily eat.

Creamy Green Chili Chicken Enchiladas

  • 2c shredded chicken (Tip)
  • 2 (4oz) cans of green chilies, lightly drained
  • 1pkg (8oz) cream cheese, cubed
  • 1 can white or black beans, rinsed and drained (you can really use any type of beans that you prefer)

  • 2T butter
  • 1/2c chopped onion
  • 2T flour
  • 1/3c chicken broth
  • 1/4c milk
  • 1/4t salt
  • 1/4t pepper
  • 1 can (7oz) green chile enchilada sauce
  • 1/2c sour cream

  • 8oz Monterrey Jack cheese, shredded
  • 8 medium flour tortillas (I recommend using the uncooked ones & cooking them yourself)
  • Handful fresh chopped cilantro
*Preheat oven to 375'

*In a medium bowl, combine the softened cream cheese and green chilies.  Mix well.  Add the chicken & 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 & stir well.  Cook for 1 minutes, 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, about 4-5 minutes.  Remove the skillet from the heat and sti in the enchilada sauce & sour cream.

*Lightly grease a 9x13 baking dish.  Spread about 1/4c of the sauce on the bottom of the dish.  Fill each tortilla with about 1/2c of the chicken/cream cheese filling.  Top with a small handful of shredded cheese, a couple tablespoons for each enchilada.  Roll the tortillas up and place seam-side down in the prepared baking dish.  Continue filling enchiladas until the dish is full.

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

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