Thursday, August 18, 2011
Creamy Chicken Enchiladas
These were great! Will definitely make again! Found here.
For the enchilada sauce:
1 tbsp. vegetable oil
1 onion, minced
1/2 tsp. Kosher salt
3 tbsp. chili powder (I only used about 1 T and that was enough!)
2 garlic cloves, minced or pressed
2 tsp. cumin
2 tsp. sugar
1 (15 oz.) can tomato sauce
3/4 cup water
Heat a 12-inch skillet over medium heat until shimmering. Add the onion and salt, cook until softened, 5 minutes. Stir in the chili powder, garlic, cumin, and sugar. Cook until fragrant. Add in the tomato sauce and water and bring to a simmer. Cook until thickened, about 5 minutes. Season to taste.
For the enchiladas:
3 cups cooked chicken, shredded or diced
1 (225g) package cream cheese, cut into cubes
1 bunch green onions, thinly sliced, more to garnish
1 (400g) can black beans, drained and rinsed
1 batch enchilada sauce, divided
4 cups shredded cheese (cheddar and Monterrey Jack work well), divided
1. Preheat oven to 200 degrees. Heat a medium saucepan over medium low heat. Add in cream cheese and stir to melt. Stir in green onions, 2 cups shredded cheese, and drained black beans. Stir to combine and heat through, about 3 minutes. Stir in chicken and black olives and remove from heat. Add in 1 cup of enchilada sauce, stir to combine.
2. Heat tortillas in microwave, a few seconds at a time, so that they are soft and pliable. Spray a 9x13-inch baking dish with cooking spray (I used a baking sheet). Spread 1/4 of the enchilada sauce in the bottom of the pan. Spoon 1/4-1/3 cup chicken mixture into the center of a warm tortilla and roll tightly. Place in pan seam side down. Continue with remaining tortillas until pan is full. Pour 1 cup enchilada sauce over the prepared tortillas. Top with remaining 2 cups shredded cheese.
3. Bake in preheated oven for 20 minutes.