Creamy Green Chile Enchiladas

Okay this recipe is really good. Like seriously good. And I live in Texas, so I know enchiladas. Haha. I only post recipes on the blog when I think they were pretty darn tasty, but this one was even tastier than that. We'll just say I'm REALLY glad I made two batches and put one in the freezer for later. :o)

Recipe adapted from here.

Ingredients:

10 8-inch flour tortillas

8 oz shredded monterrey jack cheese

Handful of fresh, chopped cilantro

Filling

3 cups cooked, chopped chicken (seasoned with cumin & salt & pepper)

2 4oz cans green chiles, lightly drained

1 8oz package cream cheese, cubed and softened

1 can black beans, rinsed and drained

Sauce

2 tbsp butter

1/2 medium onion, chopped

2 tbsp flour

1/3 c chicken broth

1/4 c milk

1/4 tsp salt

1/4 tsp pepper

1 can (7-9oz) green chile enchilada sauce (in the International foods aisle)

1/2 c sour cream

Directions:

1. Preheat oven to 375.

2. In a medium bowl, combine cream cheese and green chiles. Mix well. Add in chicken and beans. Combine and set aside.

3. In a large skillet, melt butter. Add the onion and cook over medium heat until translucent, 3-4 minutes.

4. Sprinkle the flour over the onions and stir. Cook for one minute, stirring.

5. Slowly add the chicken broth and milk. Continue to stir. The flour will get less lumpy around the onions and the mixture will become smooth.

6. Cook over medium heat until the mixture is bubbling and has thickened, about 3-4 minutes.

7. Remove the skillet from the heat and stir in the enchilada sauce and sour cream.

8. Lightly grease a 9x13 pan (or be like me and use two smaller pans so you can freeze one!). Spread 1/2 cup of the sauce in the bottom of the pan.

9. Fill each tortilla with about 1/2 cup of the chicken mixture, place a couple tablespoons of cheese on top, roll it up, and place it seam-side-down in the pan. (Make sure you save at least 1/2 cup cheese for the top of the enchiladas!)

10. Pour the rest of the sauce over the enchiladas, and top with the rest of the cheese.

11. Bake 20-30 minutes, until enchiladas are bubbling and slightly brown on top.

12. Sprinkle with cilantro and serve!

Here's my chicken. I just used frozen chicken breasts and baked them in the oven with some cumin, salt, and pepper. Then I cut them into small chunks.

Green chiles and cream cheese.

Here's the chicken mixture.

This is what the onions look like while being cooked.

This is what the onions look like when you add the flour.

This is what the onions look like when you add the milk and chicken broth.

This is what the onions look like after it thickens.

This is what the sauce looks like.

Here's a filled enchilada, pre-rolling.

Here's a pan of enchiladas! (Note: I did two smaller pans rather than one 9x13) You can't see it in the picture, but there's a little layer of sauce underneath them.

Top with the sauce and cheese...

This is what they look like cooked!

I totally forgot to put the cilantro on top of these... they just smelled so good that we wanted to eat them right away! Haha. I stuck the cilantro in one of those green-stay-fresh-tupperware things... hopefully it'll still be good when we eat the second pan in a week or so!