Wednesday, January 4, 2012

It's Enchilada, Uh....Wednesday!

Crazy, crazy busy day.  I needed something that I could throw together and have it on the table within a reasonable amount of time.

Hello, I work full time.  I don't want to come home and slave over a stove for a gazillion hours.  Le duh.

Then....*light bulb* Enchiladas!  Just like that.

Now, there are many, MANY excellent recipes out there.  I just happened to stumble across this one and it's absolutely FANTASTIC.  Start to plate, maybe and hour and twenty.  Shorter if you precook the chicken.  This one is definitely a family pleaser.  Kiddo and hubs INHALED it.....I did not.  I took dainty, lady like bites and savored them to the fullest extent.  *snicker*  Yeah, cuz I'm so dainty and all....

ANYWAY.....Here it is.

*Serves 4-6
4-5 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)
1/2 cup Monterey jack cheese
1/2 cup sour cream

2 tablespoons butter
1/4 teaspoon salt
1/2 cup chopped onion (about 1/2 medium onion)
2 tablespoons flour
1/3 cup chicken broth
¼ cup milk
2 cans (7 ounce) green chile enchilada sauce
½ 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, sour cream, 1/2 cup cheese and green chiles. Mix well. Add the chicken and black beans. Mix to combine. Set aside.

*pause for wine*

In a large nonstick skillet, melt the butter over medium heat. Add the onion and 1/4 teaspoon of salt 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.

*pause for wine*

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 ½ cup of the chicken/cream cheese/sour cream/monterey jack filling. 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. 

*Pour glass of wine while waiting*

Remove from oven, sprinkle fresh cilantro over the top and serve.

This can be served alone or with a yummy pico/fresh salsa.  I found it best if I let it sit for a few minutes prior to serving.

Super easy and DELISH!  Happy cooking!



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