Creamy Chicken Enchiladas

Tonight I made this delicious Creamy Chicken Enchiladas recipe and I had to blog this to share it with everyone. This is SOOOOO good!

The chicken cooked in the crockpot while I was at work. When I got home, I just popped the cooked chicken breasts into the bowl of my stand mixer, along with the strained broth remaining in the crock. After just a minute on low speed, with the paddle attachment, the chicken was all shredded up and ready to use in this chicken enchilada recipe. I will share the recipe for shredded crockpot chicken on another post.

While the shredded chicken is cooking, get the rest of the ingredients ready to go for quick and easy assembly. Shred 2 cups of cheddar cheese. I used Tasty Cheddar (from Tasmania). It’s appropriately named, because it’s very tasty cheese! You can use your favorite cheddar, Monterrey or Colby cheese instead.

Place 2 cups of shredded chicken, one cup of shredded cheese and 2 tablespoons taco seasoning into a bowl and combine. Assemble the enchiladas by placing 2-3 heaping spoonfuls of chicken mixture onto each wrap, leaving space to fold down the top and bottom, then roll them tightly. Place in a casserole dish with the seam down.

For the sauce, you will need flour, butter, chicken broth, diced green chiles and sour cream. Melt the butter in a saucepan and stir in flour. Cook the roux for a couple minutes then add your chicken broth. Simmer while stirring for 5 minutes.

Turn off the heat and stir in the green chiles and sour cream. Stir to combine.

Pour the sour cream chile sauce over the chicken enchiladas.

Top the chicken enchiladas with shredded cheese.

Place the creamy chicken enchiladas casserole into a preheated 350 degree F oven and bake uncovered for 20 minutes or until the cheese is melted and sauce is bubbling.

Lets just enjoy this from yet another angle.

Pictures don’t do it justice.

Serve with Mexican Rice, guacamole, salsa and sour cream. Delicious!

This could be assembled ahead of time, refrigerated or frozen, then baked when you need a great Mexican dinner.

Ingredients:

Flour Tortillas

2 cups cooked, shredded chicken

2 cups shredded white cheese
2 tablespoons taco seasoning

3 Tbsp. butter

3 Tbsp. flour

2 cups chicken broth

1 cup sour cream

1 (4 oz) can diced green chiles

Directions:

Combine shredded chicken, one cup shredded cheese and the taco seasoning in a bowl. Place a couple heaping tablespoons of mixture onto each flour tortilla and roll up. Place in casserole dish, seam side down.

Melt butter in saucepan. Stir in flour and cook for a couple minutes. Add chicken broth and simmer for 5 minutes. Remove from heat and stir in the green chiles and sour cream. Pour sauce over chicken enchilidas. Top with remaining cheese.

Bake for 20 – 30 minutes in a 350 degree oven.

Serve with my Mexican Rice recipe.

This was a recipe I found on Pinterest, but, of course, I modified it. It’s impossible for me to stick to a recipe exactly. Give this Creamy Chicken Enchilada recipe a try and let me know how you liked it!

Sharon Springfield

Spinach and Black Bean Enchiladas

Several quarts of water

8 cups fresh spinach leaves, stemmed (1 pound)
Vegetable oil spray, if needed
15-ounce can black beans, drained and rinsed
1/2 cup low-sodium salsa
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
6 6-inch corn tortillas or nonfat or low-fat flour tortillas
1/2 cup nonfat or low-fat sour cream
1 1/2 to 2 teaspoons lime juice
4 ounces shredded nonfat or low-fat Monterey Jack cheese (about 1 cup)
2 Italian plum tomatoes, diced
2 green onions (green and white parts), thinly sliced

In a large pot, bring water to a boil over high heat.
While water heats, thoroughly rinse spinach. Add spinach to boiling water and cook for 1 minute. Remove with a slotted spoon and drain well in a colander. Press out as much liquid as possible with the back of a large spoon. (Discard water or save for vegetable stock.)
Preheat oven to 3500 F. If using a casserole dish, spray it with vegetable oil spray and set aside.
In a medium bowl, combine spinach, black beans, salsa, cumin, and chili powder.
Spoon 1/4 of the mixture down the middle of one tortilla. Roll the tortilla around the filling (jelly-roll style). Place tortilla seam side down in a shallow nonstick baking pan or prepared casserole dish. Repeat process with remaining tortillas.
Bake enchiladas, uncovered, for 15 minutes.
Meanwhile, combine sour cream and lime juice. Remove enchiladas from oven and spread sour cream mixture evenly over enchiladas. Top with cheese, tomatoes, and green onions and bake for 5 minutes.
Cook�s Tip: This dish freezes so well that you might want to make a batch to keep on hand for unexpected guests or evenings when you just don�t want to cook. After rolling the enchiladas, place them in a container and cover tightly with foil or put them in an airtight plastic freezer bag. Increase baking time to 35 to 40 minutes.
You can substitute a 10-ounce package of no-salt-added frozen spinach for the fresh spinach. Cook according to package directions, omitting salt and oil, then continue with the recipe.

Serves 6