These are our favorite enchiladas. My kids love black beans so this is the perfect dinner for us. They are so good we have them all the time.
Green Chile Chicken Enchiladas
Recipe Source: MelsKitchenCafe.com
3 cups cooked, shredded Chicken
2-4oz cans of Green Chilies, drained
1-8oz pkg. Cream Cheese, softened & cubed
1 can Black Beans, rinsed and drained
2 Tablespoons Butter
1/2 cup Onion, Chopped
2 Tablespoons Flour
1/3 cup Chicken Broth
1/4 cup Milk
1/4 teaspoon Salt
1/4 teaspoon Pepper
1-7oz can Green Chile Enchilada Sauce
1/2 cup Sour Cream
2 cups Cheese, shredded
8-10 Flour Tortillas, soft taco size
1. 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 together and set aside.
2. 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. Sprinkle the flour over the onions and mix well. Continue stirring for 1 minute. Slowly whisk in the chicken broth and milk. As you whisk the mixture will become smooth. Cook over medium heat until bubbling and thickened, about 4-5 minutes. Remove the skillet from the heat and stir in the enchilada sauce and sour cream.
3. Lightly grease a 9x13 inch baking dish. Spread 1/4 cup of the sauce on the bottom of the dish. Fill each tortilla with about 1/2 cup of the chicken/cream cheese filling. Top with a couple tablespoonfuls of shredded cheese 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. 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.