Creamy Green Chile Chicken Enchiladas

Recipe From: My Kitchen Cafe Blog
Enchiladas are a staple for me...not so much for Blake. I've got a lot of favorite recipes now, this one was also great. I didn't put very many white beans in, we like to eat black beans and rice on the side.

Filling:
1-2 chicken breasts (boiled and shredded)
2 (4 oz.) cans of green chilies (lightly drained)
1 package (8 oz.) cream cheese (softened and cubed)
1 can white or black beans (rinsed and drained)

Sauce:
2 tablespoons butter
1/2 yellow onion (chopped)
2 tablespoons flour
1/3 cup chicken broth
¼ cup milk
¼ teaspoon salt
¼ teaspoon pepper
1 can (10 ounce) green chile enchilada sauce
½ cup sour cream

8 ounces Monterrey jack cheese (shredded)
8-10 medium flour tortillas
Handful of chopped fresh cilantro

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.

Chicken Enchiladas with Roasted Tomatillo Salsa

Recipe From: The Sisters' Cafe
This took a lot of work and I was surprised there wasn't more flavor. It almost just tasted like a can of green chili enchilada sauce. I reserved about a cup of the salsa for steak tacos tomorrow night.

Roasted Tomatillo Salsa:
1 pound tomatillos (husked, rinsed, halved)
1 white onion ( peeled and quartered)
4 garlic cloves
2 jalapenos (rinsed and seeded)
2 tsp ground cumin
1 tsp salt
1/2 cup cilantro leaves (chopped)
1/2 lime (juiced)

Enchiladas:
Extra-virgin olive oil or butter
1/2 medium onion (diced)
3 garlic cloves (chopped)
1 1/2 tsp ground cumin
1/4 cup all-purpose flour
2 cups chicken stock or bouillon
1/2 cup cilantro leaves (chopped)
2 chicken breasts (cooked and shredded)
Salt and freshly ground black pepper
10 large flour tortillas
1/2 pound Monterey Jack cheese (shredded)
1 cup sour cream

Preheat oven to 400 degrees F. On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt and cilantro and pulse mixture until well combined but still chunky.

Meanwhile heat a olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo salsa, some additional fresh chopped cilantro, the sour cream and fold in the shredded chicken meat. Season, to taste, with salt and pepper.

Change the temperature of the oven to 350 and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll up. Place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top.

Mushroom Enchiladas with Cilantro Cream Sauce

Recipe From: Recipe Zaar

This called for spinach, but I used chicken in it's place...so the last 2 ingredients are optional.

Ingredients
10-12 flour tortillas
1 1/2 cups Monterrey Jack cheese (shredded)
1 tbsp butter
1 small onion (minced)
2 garlic cloves (minced)
1 lb mushrooms (chopped)
1/4 cup chicken broth
12 ounces fresh spinach (washed, drained and coarsely chopped)
1-2 chicken breasts (boiled and shredded)

Cilantro Cream Sauce
1/4 cup lime juice
3/4 cup water
1 tsp seasoning salt
1 tbsp chicken bouillon granule
1 tbsp garlic powder
1/2 cup cilantro (chopped)
1 cup sour cream

Boil and shred chicken. Heat butter in a large skillet over medium heat and saute onions, garlic and mushrooms until soft and liquid has evaporated, about 5 to 7 minutes. Remove half of the mushroom mixture and set aside, reserving for the sauce. Add broth and cook for 2 minutes more. Add optional spinach and cook until spinach is wilted and liquid has evaporated. Taste and add salt or season salt to taste IF NEEDED.

Sauce: In a small sauce pan combine water, wine/juice, seasoned salt, chicken bouillon and garlic powder. Stir to dissolve before adding reserved mushroom mixture, sour cream and cilantro. Reduce heat to simmer until sauce just begins to thicken. Preheat oven to 350°F. Wrap tortillas in paper towels and heat in microwave for a minute or so just to soften them. Divide filling evenly among the warm tortillas, fill and roll and place them seam side down in a greased 9x13 pan. Pour sauce over enchiladas, top with shredded cheese and bake 10-15 minutes- just until cheese is melted- browned if you like- and the entire dish has heated through.

Chicken & Black Bean Enchiladas

Recipe From: Jasmin Adams
I loved these! Not so much an enchilada, but for me...the perfect bite burrito.

Ingredients:
1 can black beans (drained and rinsed)
2 cups chicken breast (cooked and shredded)
8 oz pepper-jack cheese (shredded)
2 cups white or brown rice (cooked)
10 flour tortillas
1 red onion (chopped)
28 oz medium green chile enchilada sauce

Note: this is more of an ingredient list with approximations of amount than an exact recipe; how much you need will vary by how much of each ingredient you use in each tortilla. You can sprinkle any extra cheese and onions on top. Or if I use too much cheese in each, I add some cheddar cheese or a jack cheese blend on top.

Preheat oven to 350. Layer rice, beans, chicken, onions and cheese in each tortilla and roll. Pour enchilada sauce over tortillas. Bake at least 30 minutes, until hot and bubbly. In my opinion, the longer the better because the onions get tastier the longer they cook.

To make this dish more kid-friendly (less spicy), use mild enchilada sauce and jack cheese.

Beef Enchiladas

Recipe From: Pioneer Woman

For The Sauce:
1 tbsp Canola Oil
1 tbsp Flour
1 can (28 Ounce) Enchilada Or Red Sauce
2 cups Chicken Broth
½ tsp Salt
½ tsp Ground Black Pepper
2 tbsp Chopped Cilantro

For The Meat:
1-½ lb Ground Beef
1 Medium Onion (Finely Diced)
2 cans (4 Ounce) Diced Green Chilies
½ tsp Salt

For The Tortillas:
10 whole (to 14) Corn Tortillas
½ cups Canola Oil

To Assemble:
3 cups Grated Sharp Cheddar Cheese
½ cup Black Olives (chopped)
1 cup Green Onions (chopped)
½ cup Cilantro (chopped)

In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes. Brown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside. Heat 1/2 cup canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried. Preheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese. Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving

Shrimp Enchiladas

Recipe From: mykitchencafe.blogspot.com

I am loving enchiladas lately. This recipe is really, really good. We halved the recipe in an 8x8 dish and got 7 enchiladas, which is just enough for us.

Ingredients:
1/2 cup sweet red pepper (chopped)
1/2 cup green pepper (chopped)
1/2 cup onion (minced)
2 tbsp butter
1/2 tsp oregano
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp black pepper
3/4 cup whipping cream (I use less of this & more FF sour cream)
1 tbsp flour
3 cups Monterrey Jack cheese (shredded)
1/2 cup sour cream (I use fat free)
2 tbsp butter
1 1/2 pounds shrimp (peeled and deveined)
1/2 cup onion (chopped)
2 cups ripe tomatoes (chopped)
8 (9-inch) flour tortillas (I use Guerrero fajita size)

Saute red pepper, onion and green pepper in butter until crisp-tender. Add oregano, salt, garlic powder, pepper, cayenne pepper, cream and flour; blend well. Continue cooking for 3 minutes or until slightly thickened. Add 1 1/2 cups cheese; stir until melted. Add sour cream, stir to blend. Set aside.

In another skillet, melt 2 tablespoons butter. Saute shrimp and 1/2 cup onion until shrimp are pink. Remove shrimp and chop; return to butter and onion. Add chopped tomatoes and 1/2 of the cheese sauce. Spoon 1/3 cup shrimp mixture into each tortilla. Sprinkle cheese on top of shrimp mixture. Roll up tightly. Arrange seam side down in a 9X13-inch glass baking dish. Spoon remaining cheese sauce over tortillas and sprinkle with remaining cheese.

Bake at 350 degrees for 30 to 35 minutes.

Honey-Lime Enchiladas

Recipe From: mykitchencafe.blogspot.com & sisterscafe.blogspot.com

I guess this has changed a bunch from website to website. So, I also tweeked it a little. Blake doesn't normally appreciate enchiladas (or any Mexican food for that matter)...but we all loved these! Yes, even Sammie! I modified this recipe only to make about 7 enchiladas in a 8x8 dish. Ingredients:

1 chicken breast (boiled & shredded)
6-8 flour tortillas (I use Guerrero brand)
8oz monterey jack cheese (2%, shredded)
10oz can green enchilada sauce
1/4 cup heavy cream
1/4 cup sour cream (fat free)
2 tbsp cilantro (chopped)

Marinade:
6 tablespoons honey
3-4 limes (freshly squeezed juice)
1/2 tbsp chili powder
1/2 tsp garlic powder

Boil the chicken and shred. Mix the honey, lime juice, chili powder and garlic together and toss with the shredded chicken. Let it marinate for at least 1/2 hour.

Pour about 1/2 of the enchilada sauce on the bottom of an 8x8 baking pan. I use Guerrero fajita tortillas, so first I cooked them on a skillet one at a time. Fill tortillas with chicken and cheese & place seam down in the dish. Mix the remaining enchilada sauce with the heavy cream, sour cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese (I didn't use all the sauce). Bake at 350 degrees for 30 minutes until brown and crispy on top. Sprinkle with cilantro and serve with cilantro-lim rice and black beans.