I’ve been playing
around with the perfect “white” enchilada recipe. I’ve
used these fantastic Honey
Lime Enchiladas as my go-to recipe for a while but
I’ve also wanted a creamy, white enchilada that really rocks.
Thanks to inspiration from my lifelong friend Liz P. and my mom’s
famous recipe, I think I’ve finally stumbled upon the version
that we love best.
Deliciously cheesy and
creamy, a homemade white sauce is paired with a chicken filling that
is ingeniously mixed with cream cheese and green chiles before being
rolled into flour tortillas. Baked to golden perfection, these
enchiladas are filling and ever so tasty. The fresh cilantro on top
is optional but adds a fantastic fresh pop of flavor to the entire
dish.
Probably not considered
the healthiest meal in the world, the taste will certainly make you
feel less guilty for indulging.
Creamy Green Chile Chicken Enchiladas Yield: Serves 4-6
Ingredients
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
¼ cup milk
¼ teaspoon salt
¼ teaspoon pepper
1 can (7 ounce) green chile enchilada sauce
½ cup sour cream
Assembly:
8 ounces (about 2 cups) Monterey jack cheese, shredded
8 medium (soft taco size) flour tortillas
Handful of chopped fresh cilantro
Directions:
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 ½ 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.
Make Ahead
Instructions: Follow the recipe instructions, letting the sauce
cool to warm room temperature before proceeding with filling the
enchiladas. Assemble the enchiladas as directed in the recipe with
the cooled sauce.
Cover the baking pan
with plastic wrap and refrigerate for 8-12 hours before baking. Bake
according to the recipe, adding an additional 5-10 minutes if needed
since the enchiladas were refrigerated. Alternately, after
assembling, the baking pan can be covered with a double layer of foil
and put in a jumbo-sized resealable bag and frozen for up to two
months.
Bake from frozen by
decreasing the baking temperature to 350 degrees F and baking the
enchiladas covered for 1 1/2 hours. Uncover and bake an additional 30
minutes to 1 hour until the dish is hot and bubbly.
Melanie Gunnell is a food-loving, chocolate-obsessed mom who has a desperate need to share
her favorite tried-and-true recipes with the world. In a past life she graduated from Brigham
Young University with a degree in public health, but for the past ten years, stay-at-home
motherhood has been her job along with blogging-from-home for the past five.
She resides in the brilliantly cold tundra of Northern Minnesota with her husband and their brood
of five children: four boys and one tiny, bossy girl. Dark chocolate (particularly the act of
shoving chocolate chips in her mouth whilst hiding in the pantry) is her coping skill of choice for
both the never-ending winters and the never-ending wrestling matches in her front room.