Creamy Green Chile Chicken Enchiladas

Submitted by Heather

When I was newly married I had a recipe for white chicken enchiladas that I really loved.  I used to make it for my family, guests and for friends who had new babies.  As the years have gone by and I've learned a few things about cooking, I've tried to get away from using canned, condensed cream of "whatever" soups.  Oh, I've used one here or there, but I generally try not to use it.  So, I was really excited when I found this recipe on Mel's Kitchen Cafe.  I hadn't made the white chicken enchiladas in years, so it was so fun to rediscover it and have it be improved.  I love a good red enchilada too, but there's definitely a place for these on our table.  They're creamy, have a slight spiciness without being overwhelming and just comforting. And the homemade sauce is so much better tasting than the canned variety.  If you're planning ahead, it works really well to make the chopped chicken in the crockpot the night before.  That way it's all ready to throw together the next day!

*Serves 4-6

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

8 ounces (about 2 cups) Monterey jack cheese, shredded
8 -10 corn 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. Add salt and pepper. 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. Warm the corn tortillas by wrapping a few in a damp paper towel and microwaving them for a few seconds (this will help them resist cracking when you roll them). 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.

Source: slightly adapted from melskitchencafe.com