Hello friends! I’m back! You wondered if I was coming back didn’t you? I don’t blame you, it’s only been like….100 years….since my last blog post. But seriously…..if you were cuddling with this perfection, would you be in a hurry to return to your normal activities?
I didn’t think so. Anna and I had a fabulous trip to Illinois, minus the super cold weather. Illinois should really get working on that. We came home to a jam packed schedule, including my new supper club!! That’s right, I have friends and we even have dinner together!! I got to host our dinner this month and given that mexican food is my favorite, I went with enchiladas. I wanted something different than the original tomato based sauce I always use, even though I love it. And once again, Mel from Mel’s Kitchen Cafe came through for me. This recipe came together easily, was less calorie laden than other versions that use condensed cream of mushroom soup, and was delicious! I think I earned my keep in the group and these made for excellent left overs the next night.
Start with butter. It’s only a couple tablespoons, so quit giving me the stink eye. Add some onions to your melted butter and cook until they are soft and translucent. Sprinkle a couple tablespoons of flour over the onions and stir well, cooking just for a minute.
Whisk in milk and chicken broth, I used skim milk and was really pleased with the final result. This mixture will start out big and bubbly and quickly cook down and thicken up. Mel’s directions said it would take 4-5 minutes but mine was thick and creamy within 1-2 minutes.
At this point, remove this sauce from heat and let sit for a minute. For the filling, combine cooked and chopped chicken, a can of rinsed and drained black beans, chopped green chiles, and a package of cream cheese. I had to nuke the whole mixture for 30 seconds to get my cream cheese soft enough to mix with everything else.
Spread a small amount of the cream sauce in the bottom of a greased 9X13 baking dish.
Place 1/2 cup of the chicken filling in the middle of a flour tortilla and top with some mexican blend or monterrey jack cheese.
Roll up and place seam side down in the baking dish.
Spread the rest of the cream sauce over the tops of the enchiladas and sprinkle with more cheese. Bake at 375 for 20-30 minutes, until golden brown and serve hot!
Creamy Green Chili Chicken Enchiladas
Recipe from Mel’s Kitchen Cafe
- 3 cups 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 (you can really use any type of bean you prefer here)
- 2 tablespoons butter
- 1/2 cup chopped onion (about 1/2 medium onion)
- 2 tablespoons flour
- 1/3 cup chicken broth
- ¼ cup milk
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 can (7 ounce) green chile enchilada sauce
- ½ cup sour cream
- 8 ounces (about 2 cups) Monterey jack cheese, shredded
- 8 medium (soft taco size or burrito size) flour tortillas
- Preheat oven to 375 degrees.
- In a medium bowl, combine the softened cream cheese and green chiles. Mix well. Add the chicken and 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, about 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 ½ 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).
- Pour the white sauce over the top of the enchiladas. Top with remaining cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot and lightly browned.