↞ recipe box start page
Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
Filling:
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)
Sauce:
2 tablespoons butter
1/2 cup chopped onion (about 1/2 medium onion)
2 tablespoons flour
1/3 cup chicken broth
1/4 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (7 ounce) green chile enchilada sauce
1/2 cup sour cream
8 ounces (about 2 cups) Monterey jack cheese, shredded
8 medium (soft taco size) flour tortillas
Handful of chopped fresh cilantro
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 1/2 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. Sprinkle fresh cilantro over the top and serve. Serves 4-6
view more member recipes
CREAMY GREEN CHILE CHICKEN ENCHILADAS
view my recipes
print
save
Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
Filling:
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)
Sauce:
2 tablespoons butter
1/2 cup chopped onion (about 1/2 medium onion)
2 tablespoons flour
1/3 cup chicken broth
1/4 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (7 ounce) green chile enchilada sauce
1/2 cup sour cream
8 ounces (about 2 cups) Monterey jack cheese, shredded
8 medium (soft taco size) flour tortillas
Handful of chopped fresh cilantro
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 1/2 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. Sprinkle fresh cilantro over the top and serve. Serves 4-6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Roasted Green Chile-chicken Enchiladas - Tyler Florence
by sgre52160
Salsa Verde: 12 tomatillos, husked and rinsed 2 jalapeno peppers, stemmed 1 onion, quartered Splash white vinegar Water 1 tsp ground cumin 1/2 bunch fresh cilantro leaves, coarsely choppe
by sgre52160
Salsa Verde: 12 tomatillos, husked and rinsed 2 jalapeno peppers, stemmed 1 onion, quartered Splash white vinegar Water 1 tsp ground cumin 1/2 bunch fresh cilantro leaves, coarsely choppe
White Chicken Enchiladas Baked In A Green Chile Sour Cream Sauce
by sgre52160
2 c. shredded cooked chicken Salt & lots of freshly ground black pepper to taste 1/4 tsp. chili powder 2 Tbsp. finely chopped yellow onions 1 c. shredded Monterey Jack cheese x8 10-inch flour tor
by sgre52160
2 c. shredded cooked chicken Salt & lots of freshly ground black pepper to taste 1/4 tsp. chili powder 2 Tbsp. finely chopped yellow onions 1 c. shredded Monterey Jack cheese x8 10-inch flour tor
Calabacita Enchiladas With Red And Green Chile
by sgre52160
Yield: 8-10 servings 1 tablespoon olive oil 1 medium onion, chopped 3 medium size summer squash, 1 1/2 lbs total, sliced about 1/4" thick 3 - 4 ears of corn, kernels removed or about 1 1/2 cups
by sgre52160
Yield: 8-10 servings 1 tablespoon olive oil 1 medium onion, chopped 3 medium size summer squash, 1 1/2 lbs total, sliced about 1/4" thick 3 - 4 ears of corn, kernels removed or about 1 1/2 cups
Green Chile Ranch Enchiladas
by ChefKellyDigby
This recipe is a great one to use rotisserie chicken from the grocery store. Serves 4-6 1 cooked rotisserie chicken torn into pieces or about 2-3 cups of cooked chicken meat 6 ounces of shredded M
by ChefKellyDigby
This recipe is a great one to use rotisserie chicken from the grocery store. Serves 4-6 1 cooked rotisserie chicken torn into pieces or about 2-3 cups of cooked chicken meat 6 ounces of shredded M
view more member recipes
related CDKitchen recipes
Chicken Enchiladas with Pasilla Chile Sauce
Green Chile Enchiladas With White Queso
Creamy Chicken Enchiladas Verdes
Old Style Green Chile Enchiladas
Canyon Cafe's Pancho's Enchiladas
Baked Chicken Cheese Enchiladas
South Texas Cheese Enchiladas with Chile Gravy
El Torito Chicken Enchiladas
Creamy Swiss Enchiladas
Open Faced Enchiladas