Creamy Chicken Enchiladas

These Enchiladas are extra creamy, you can add veggies or leave them out, spice as much or as little as you prefer but you're going to love them, cheesy good and creamy

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What you need:

1 medium onion chopped
3-4 cloves garlic minced
1 tbsp butter
4 oz can chopped green chilies
3 ½ cups cooked chicken chopped
8 oz softened cream cheese
1 cup frozen corn
1 can rotel tomatoes or diced tomatoes
1 tsp cumin
1-2 tsp chili powder
A little sea salt, and pepper as much as you like it
8 8 inch flour tortillas
16 oz 4 cups Cheddar or Monterey Jack cheese or other cheese you like
1 cup Heavy Cream
1 7oz salsa Verde

How to make it:

Sauté Onion in butter add green chilies and sauté 1 minute. Stir in chicken and cream cheese. Cook until cream cheese melts. Add veggies now stir in and let warm up, Arrange Tortillas on work surface and spoon 2-3 tbsp of chicken mixture down the center of each. Roll tortillas to enclose and place them seam down in a lightly greased 9x13 baking dish. Sprinkle with cheese and drizzle with cream. Bake @ 350 for 30-45 minutes until bubbly and brown. Serve with salsa if you like.

Fiesta Chicken and Black Bean Enchiladas

 

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These enchiladas have it all chicken, veggies, fresh cilantro, black beans, cheese, green chilies, sour cream, and make a hearty and satisfying family dinner. This recipe makes a lot, a good size 9 x 13 pan. The peppers and spices can be omitted or heated up a bit how you like it. I have also added my enchilada sauce recipe which is easy, just don't let it burn.

 

Ingredients

12-14 corn tortillas
Cooking spray
1/4 cup chicken broth
1 (16 ounce) skinless, boneless chicken breast(cut into chunks)
1 medium onion, diced
1 red pepper, stemmed, seeded, and diced

1 jalapeno pepper, seeded and diced(optional)
1 (15 ounce) can black beans, drained and rinsed
1 cup corn kernels
1/4 cup packed chopped fresh cilantro
1 (4 ounce) can diced green chilies
2 1/4 cups grated Cheddar, Colby or Mexican blend cheese, divided
2/3 cup sour cream
2/3 (10 ounce) can red enchilada sauce(recipe below)
Hot sauce(I use Frank's) to taste
Salt and pepper, to taste

How to make it:

Heat oven to 350 degrees F. Spray an 8x11 baking dish with cooking spray.

Pour chicken broth into a small frying pan, heat to simmer, add chicken breast, cover and simmer until no longer pink, turning once (approximately 25 minutes).

In same frying pan, add onions and red pepper. Sauté over medium heat until soft, approximately 5 minutes. Remove from heat.

In a large bowl, place chicken, onion-pepper mixture, beans, corn, cilantro, chilies, 2 cups of the cheese, and sour cream. Toss until thoroughly blended. Add tabasco, salt and pepper to taste.

Place 1/8 of mixture into center of each tortilla, roll and place in baking dish. When all 8 rolls are completed, pour Enchilada sauce over top and sprinkle with remaining 1/4 cup cheese. Bake for 35 minutes, or until sauce bubbles and enchiladas are heated through. Makes 4 generous servings of 2 enchiladas each

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the filling with beans, corn, peppers

Enchiladas served

Enchilada sauce recipe:

makes 6 servings
 1/4 cup vegetable oil
 2 tablespoons self-rising flour
 1/4 cup New Mexico or California chili powder
 1 (8 ounce) can tomato sauce
 1 1/2 cups water
 1/4 teaspoon ground cumin
 1/4 teaspoon garlic powder
 1/4 teaspoon onion powder
 salt to taste

How to Make it:

Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.

Gradually stir in tomato sauce, water, cumin, garlic powder, and onion powder into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.