Friday, September 16, 2011

Creamy White Chicken Enchiladas

These are so good.  You must give them a try.  I got the recipe from Mel's Kitchen Cafe.  She is always coming up with ways to make sauces from scratch and they are usually so good and this one is no exception.  It is more work then opening a bottle, but not much more.  I didn't ever feel like it was too much work and the results are well worth any work I put in to it times 10.  You have got to make this, you will not be disappointed!

Creamy White Chicken Enchiladas
Adapted from: Mel's Kitchen Cafe
Time: about an hour
Yields: 10 Enchiladas

2-3 chicken breast, chopped (you'll want about 2 cups cooked)
1 can black beans
1 (4 oz) can of diced green chilies
1 (8 oz) package cream cheese, softened

2 T butter
1/2 C chopped onion
2 T flour
2/3 C chicken broth
1/3 C milk
1/4 t salt
1/4 t pepper
1 (7 oz) can salsa verde
1/2 C sour cream (reduced fat is fine)

8 oz monterey jack cheese, shredded
10 flour tortillas
handful of dried or fresh cilantro

In a medium bowl combine green chilies and cream cheese, mix well.

In a large frying pan, cook chicken in a small amount of oil. When chicken is about half way done, add the black beans and continue to cook until chicken is no longer pink and juices run clear.  Add the chicken and beans to the cream cheese mixture and mix well. Set aside

Wipe the frying pan clean with a paper towel and melt the butter over medium heat.  Add onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes.  Sprinkle with flour over the onions and stir well.  Cook for 1 minute while stirring. Slowly add the 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 bubbly and thickened.  Add salt and pepper.  Remove pan from heat and stir in salsa verde and sour cream.

Pre-heat oven to 350 degrees

Lightly grease a 9x13 pan.  Spread about 1/3 cup of the sauce on the bottom of the dish.  Fill each tortilla with about 1/3 cup of the chicken filling.  Top with a small handful of cheese.  Roll the tortilla up and place seam side down in the baking dish.  Once you have rolled all enchiladas, sprinkle the remaining cheese on top then pour the remaining sauce over the cheese.  Bake for 25-30 minutes.  Sprinkle with cilantro and serve.

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