Creamy Chicken Enchiladas
Nb persons: 0
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| For the enchilada sauce: | |
| 1 tbsp. | vegetable oil |
| 1 | onion, minced |
| 1/2 tsp. | Kosher salt |
| 3 tbsp. | chili powder |
| 2 | garlic cloves, minced or pressed |
| 2 tsp. | cumin |
| 2 tsp. | sugar |
| 1 (15 oz.) can | tomato sauce |
| 3/4 cup | water |
| Heat a 12-inch skillet over medium heat until shimmering. Add the onion and salt, cook until softened, 5 minutes. Stir in the chili powder, garlic, cumin, and sugar. Cook until fragrant. Add in the tomato sauce and water and bring to a simmer. Cook until thickened, about 5 minutes. Season to taste. For the enchiladas: | |
| 3 cups | cooked chicken, shredded or diced |
| 1 (8 oz.) package | cream cheese, cut into cubes |
| 1 bunch | green onions, thinly sliced, more to garnish |
| 1 (15 oz.) can | black beans, drained and rinsed |
| 1 (4.25 oz) can | green chilis |
| 1 (2.25 oz.) can | sliced black olives, drained |
| 1 batch enchilada sauce, divided | |
| 4 cups | shredded cheese, (cheddar and Monterrey Jack work well), divided |
| flour tortillas | |
1. Preheat oven to 350 degrees. Heat a medium saucepan over medium low heat. Add in cream cheese and stir to melt. Stir in green onions, 2 cups shredded cheese, drained black beans, and green chilis. Stir to combine and heat through, about 3 minutes. Stir in chicken and black olives and remove from heat. Add in 1 cup of enchilada sauce, stir to combine.
2. Heat tortillas in microwave, a few seconds at a time, so that they are soft and pliable. Spray a 9x13-inch baking side with cooking spray. Spread 1/4 of the enchilada sauce in the bottom of the pan. Spoon 1/4-1/3 cup chicken mixture into the center of a warm tortilla and roll tightly. Place in pan seam side down. Continue with remaining tortillas until pan is full. Pour 1 cup enchilada sauce over the prepared tortillas. Top with remaining 2 cups shredded cheese.
3. Cover with aluminum foil and bake in preheated oven for 20 minutes. Remove foil and continue to bake until bubbly and cheese begins to brown, 5-10 minutes more. Cool slightly before serving.
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