Tuesday, May 3, 2011

Creamy Chicken and Black Bean Enchiladas

We are two days away from the Mexican holiday Cinco de Mayo so I wanted to share this recipe with you before it passes. Who doesn't love a celebration that includes Guacamole and Margarita's??!! We usually stick to the Mexican basics in our household, we eat Fajitas, Quesadillas and Tacos all the time but I have never made an Enchilada.

I was inspired to create a list of "30 new things to make by the time I turn 30" by Katie from The Well-Fed Newlyweds so I thought that it was fitting to use one of her recipes to kick off my new experiment. This was absolutely delicious, both creamy and cheesy, it was one of those meals that you can't wait to eat the left overs immediately. I almost want to make it again this week!!

Adapted from: http://www.thewellfednewlyweds.blogspot.com/

Makes 8 Enchiladas

Ingredients for Filling:
8 oz Cream Cheese - Soften
2 - 4oz Can of Diced Green Chilies
2-3 Large Cooked Chicken Breasts - Cubed
1 Can Black Beans - Drained & Rinsed
1 Cup Mexican Shredded Cheese

Ingredients for Sauce:
2 Tbsp I Can't Believe its Not Butter
1/2 Onion - Chopped
2 Tbsp Flour
1/3 Cup Chicken Broth
1/4 Cup Skim Milk
1/2 Cup Sour Cream
1 Cup Salsa Verde (Green) Medium

8 Whole Wheat Wraps
Pam Cooking Spray
Cilantro for Garnish if desired
Start by making the filling for the enchiladas. You can use left over cooked chicken breasts or quickly cooked up a couple of breasts to use. Combine the green chilies, black beans and softened cream cheese in a medium bowl. Mix until well combined, add the diced up chicken and mix again. Set aside.
Spray a 9x13 glass baking dish with Pam cooking Spray and set aside. Preheat the oven to 375F. Next you can being making the sauce for the enchiladas. Melt the margarine in a large pan over medium heat. Add the onion, saute 3-5 minutes stirring frequently so it doesn't stick or burn. Whisk in the flour until well combined (about a minute).
You can begin to slowly whisk in the chicken broth and then the milk. Continue whisking for about 3 minutes until the sauce thickens. Take the pan off of the heat and whisk in the salsa Verde and sour cream one at a time. Continue whisking until sauce is smooth and creamy. S&P to taste.
You can begin to assemble the enchiladas now that all of your parts are made. On the bottom of the greased Pyrex dish spread a couple of spoonfuls of the enchilada sauce you just made. Next on the counter top take your wrap and in the middle put down about a 1/2 cup of the filling of creamy chicken and black beans. Sprinkle cheese on top of the filling.
Fold both sides of the wrap into the middle and place the seam side down in the baking dish. Once you have assembled all 8 enchiladas pour the sauce on top of the wraps.
Sprinkle the remaining cup of shredded Mexican cheese on top of the sauce. Bake for 20-30 minutes, until cheese is bubbling and wraps have begun to brown and crisp. Let them sit for 2-3 minutes before serving. Top with cilantro if desired and serve with yellow rice or chips and salsa.

Enjoy!! - Nicole

Linked at: http://eatathomecooks.com, http://growingupgabel.com/, http://www.semihomemademom.com/, http://www.foodiefriendsfriday.com/


  1. Sounds so yummy! I pinned this for later!

  2. I love trying new enchilada recipes and these sound great! Thanks for sharing on Foodie Friends Friday!


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