Wednesday, August 5, 2015

Creamy Chicken Enchiladas

I found this in my recipe box, but don't know where I got the recipe. I tried googling it, but still had no luck finding the recipe.

Printable Version
Ingredients for Filling:
3 cups rotisserie chicken
1 (4oz.) can mild green chilies
1 8oz. package cream cheese, softened
1 cup black beans, drained and rinsed
Ingredients for Sauce:
2 Tablespoons butter
1/2 cup chopped green onions
2 Tablespoons flour
1/3 cups chicken stock
1/4 cup milk
salt and pepper
1 can green enchilada sauce
1/2 cup sour cream
8 oz. Monterey jack cheese, shredded
9 flour tortillas
chopped cilantro

Preheat oven to 375 degrees.
Combine cream cheese and green chilies. Mix well and add chicken and black beans. Mix well and set aside. In a medium skillet melt butter. Add onions and cook until softened (3-4) min.  Sprinkle flour over onions and stir well (1 min.) Slowly whisk in chicken stock and milk. Cook until thickened and smooth. Remove from heat and add enchilada sauce and sour cream.  Spread 1/4 of the sauce in the bottom of an 8" X 10" baking dish. Fill softened tortillas with chicken mixture. and place in the baking dish. Continue with all 9 tortillas. Top with rest of the Sauce and top with cilantro and cheese. Bake 45 minutes or until hot.

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