Creamy Chicken Enchiladas
With Cinco de Mayo just a few days away, why not try my creamy and very cheesy Chicken Enchiladas. I picked up a rotisserie chicken and we only ate a little of it. Since nothing goes to waste in our house, I decided to make Chicken Enchiladas. Everything but the bones and skin gets rolled up in the enchilada. And instead of using small tortillas, I used burrito tortillas. Super huge but keeps everything inside when baking them. Just slice them in half when serving. Leftovers will keep for at least 2 days, if you have any that is, LOL! Enjoy!
Prep/Baking time: 1 1/2 hrs; Serves 6
Ingredients:
Chicken Mixture:
- 4 cups shredded chicken, skin and bones removed
- 2 tbsp. Garlic oil
- 1/2 cup white onion, chopped
- 1 cup black beans
- 1 4.5-oz. can green chilies, chopped
- 3/4 cup chicken broth
- 2 cup chunky salsa, mild
- 1 cup Cilantro, ripped
- 1 tbsp. salt
- 1 8-oz. bag Mexican mixed cheese, shredded
- flour burrito tortillas
- Queso Fresco
Sauce:
- 1 cup tomato sauce
- 1 cup heavy cream
- 1-2 cups chunky salsa, mild
- 2 cups Queso cheese dip
- pepper
Heat oven to 375°F.
Starting with the sauce, add the tomato sauce, heavy cream, 1 cup of the chunky salsa and the Queso cheese dip to a medium size pot. Stir and heat over medium heat, add a little pepper, then turn down to a simmer. If you like the sauce a bit more chunkier like we do, add another cup of salsa. Let simmer for 5 minutes then turn off the heat and set pot aside.
Heat garlic oil in a large skillet to medium-high heat. Add the white onion and green chilies. Stir and cook until the onion is soft. Combine the chicken, chicken broth, salsa, salt and the black beans with the onions and chilies. Stir, turn down heat to medium and cook for 5 minutes. Remove from heat, stir in 1/2 cup cilantro and let cool.
Time to assemble. Spread two ladles of sauce into a large casserole dish. Lay burrito tortilla on a wooden board and add 1 cup of chicken mixture down the middle of the tortilla. Cover with cheese, roll the tortilla tightly and place seam-side down into casserole dish. Repeat with 3 more tortillas.
Top the tortillas with the sauce, Mexican cheese and cilantro.
Cover with foil and bake until bubbling, 35-40 minutes. Uncover and bake until golden, 15-20 minutes. Remove from oven and let cool for 10 minutes. Slice the Enchiladas in half, sprinkle with Queso Fresco, more Cilantro then serve. I suggest a Margarita with this dish!