As a Texan living in Utah, I am always looking for a good Texmex recipe that reminds me of home. When I found this recipe I knew I had to try it! Truly the best green chile enchilada recipe I have had!
adapted from A Bountiful Kitchen
3 cups cooked, chopped chicken
1 (4 oz) can of green chilies, lightly drained
1 package (8 oz.) cream cheese, cubed
1 can black beans, rinsed and drained
2 tablespoons butter
1/2 cup chopped onion
2 tablespoons flour
3/4 cup chicken broth
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (7 oz) green chili enchilada sauce
1/2 cup regular sour cream
8-10 oz (about 2-3 cups) Monterey Jack Cheese
8 medium (soft taco size) flour tortillas
chopped fresh cilantro, tomatoes for garnish
Preheat oven to 375 degrees.
In a medium bowl, combine the softened cream cheese and green chilies. Mix well and add the chicken and black beans. Mix to combine and set aside.
In a large nonstick skillet, melt the butter over medium heat. Add the onion and stir occasionally, until the onion softens and starts to turn clear, about 3-4 minutes. Sprinkle the flour over the mixture and stir well. Cook for 1 minute, stirring. Slowly whisk in the broth and milk. As you whisk and the mixture cooks, 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 then mix 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 amount of shredded cheese. Save at least 1/2 of the bag for the top of the enchiladas. Roll the tortillas up and place seam side down in the baking dish. Continue filling enchiladas until the dish is full.
Pour the sauce over the top of the enchiladas. Top with the remaining cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot, and lightly browned. Top with cilantro just before serving!