Creamy CHicken Enchiladas

Creamy CHicken Enchiladas
Creamy CHicken Enchiladas

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • For the enchilada sauce:

  • 1 1

    1 tbsp. vegetable oil

  • 1 1

    1 onion, minced

  • 1/2 1/2

    1/2 tsp. Kosher salt

  • 3 3

    3 tbsp. chili powder

  • 2 2

    2 garlic cloves, minced or pressed

  • 2 2

    2 tsp. cumin

  • 2 2

    2 tsp. sugar

  • 1 1

    oz.) can 1 (15 oz.) can tomato sauce

  • 3/4 3/4

    3/4 cup water

  • For the enchiladas:

  • 3 3

    3 cups cooked chicken, shredded or diced

  • 1 1

    oz.) package 1 (8 oz.) package cream cheese, cut into cubes

  • 1 1 to

    bunch green onions, thinly sliced, more to garnish

  • 1 1

    oz.) can 1 (15 oz.) can black beans, drained and rinsed

  • 1 1

    oz) can 1 (4.25 oz) can green chilis

  • 1 1

    oz.) can 1 (2.25 oz.) can sliced black olives, drained

  • 1 1

    1 batch enchilada sauce, divided

  • 4 4

    4 cups shredded cheese (cheddar and Monterrey Jack work well), divided

  • flour tortillas

Directions

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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