Wednesday, March 28, 2012

Creamy Green Chile Chicken Enchiladas

I found this recipe soon after joining Pinterest. I even made it a few times before this post, but each time I was a little unhappy with it so I kept changing it until I found a version I wanted to share.

The original recipe is from Mel's Kitchen Cafe and was very good but a little too creamy for my taste. It also takes a while to make so I cut out a few steps.

What You Need:

3 cups cooked, shredded chicken
1 (7 ounce) can of diced green chiles
1/2 package of softened cream cheese (original uses a full pkg.)
1 can of black beans, rinsed and drained
1 (7 ounce) can of green enchilada sauce
6 oz Monterey Jack cheese
Medium Tortillas
Sour cream


Preheat oven to 375 degrees.

In a medium bowl combine softened cream cheese and green chiles. Then add the chicken and black beans.

Lightly grease a casserole dish and spread about 1/4 cup green enchilada sauce on the bottom of the pan.

Fill each tortilla with bout 1/2 cup of the filling and a small amount of shredded cheese. Roll the tortilla up and place in the dish with the seam side down. Depending on the pan you use you can make anywhere from 8- 10 enchiladas. 

Pour the rest of the enchilada sauce over the enchiladas and top with shredded cheese. Bake for 20-30 minutes until the edges are lightly brown.   

In case you're feeling fancy here's the ingredients and directions for making the enchilada sauce a little more exciting. 

What You Need:

               2 tablespoons butter
               1/2 cup chopped onion 
               2 tablespoons flour
               1/3 cup chicken or vegetable broth
               ¼ cup milk
               ¼ teaspoon salt
               ¼ teaspoon pepper
               1 can (7 ounce) green chile enchilada sauce

In a large nonstick skillet, melt the butter over medium heat. Then add the onion, stirring until the onion browns. Sprinkle the flour over the onions and stir well. It gets very lumpy.  Slowly whisk in the chicken or vegetable broth and milk. This helps to make the flour and onion mixture less lumpy. 

Continue cooking over medium heat until the mixture has thickened. Remove the skillet from the heat and stir in the enchilada sauce.

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