Growing up, I HATED enchiladas. It wasn’t until I got older that I discovered I have a cumin allergy, so that explained it. Once I tried my friend Hailey’s enchiladas that were cumin free, I had a change of heart. At that point on, I began making my own version of chicken enchiladas, adding ingredients and tweaking things as I go.
Enough people have asked me for this recipe, to which my reply was always, “Sorry, it’s in my head but I’m going to blog about it.” Then I wouldn’t blog about :D. What can I say? I’m a mom, so taking the time to measure and write down what I’m doing in the kitchen isn’t always easy. Sometimes it’s all I can do to just throw some ingredients together and pray for an edible outcome.
So here it is for all to enjoy. It really is pretty damn delicious and it’s perfect for large dinner parties if you’re on a budget because chicken is cheap, and this feeds a lot of people. Plus, since it goes into the oven, you can actually enjoy your guests rather than slaving away in the kitchen and greeting everyone looking like a sweaty mess of a human. Been there.
Hope you enjoy!
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
¼ cup heavy whipping cream
2 (4 oz) cans chopped green chiles
1 cup sour cream
10 soft 9-inch whole wheat flour tortillas (regular flour tortillas work fine too)
2 cups shredded cooked, shredded chicken
1 (14 oz) can cannellini beans, rinsed and drained
1 (14 oz) can black beans, rinsed and drained
1 ½ cups of corn
8 oz cream cheese
1 Tabelspoon Lawry’s Garlic Salt (add more or less to taste)
Cracked pepper to taste
½ cup grated jack or cheddar cheese
1 (6 oz) can black olives
1 avocado, peeled, pitted and diced
¼ cup chopped fresh cilantro leaves
Directions for the sauce:
Preheat oven to 400 degrees. Grease a 9×13-inch baking pan with cooking spray, and set aside.
Heat butter in a large skillet over medium-high heat. Add flour, and whisk to combine until lightly browned (about a minute), stirring frequently with a whisk. Add the chicken stock, green chiles, and whisk until combined. Once its blended, add the sour cream and heavy whipping cream, whisk until combined and slightly thickened. Remove from heat and set aside.
Directions for the filling:
Boil or bake your chicken breasts, let cool and shred. If you’re pressed for time, pick-up a rotisserie chicken at your local grocery store and use that. Place shredded chicken into an electric mixer.
Add the cream cheese, second can of green chiles, beans, corn, garlic salt and cracked pepper and mix well. Honestly, add whatever else you think sounds good. I’ve added garbanzo beans/jalapenos/olives/salsa before and it turned out fab.
Place a large scoop of the filling into the center of the tortilla, spread it across so it’s like a line of filling from one side of the tortilla, to the other. Roll the tortilla like a taquito and place at the end of the baking dish. Continue and line all the rolled up tortillas one by one until it covers the whole baking dish. Cover evenly with the sauce, evenly place the olives on top and sprinkle with cheese. Sometimes I also top with pickled jalapenos.
Place the casserole dish into the center of the oven and bake for 15 minutes.
Sprinkle with avocado (because it makes everything better) and chopped cilantro before serving.