Creamy CHicken Enchiladas

By baker2lm

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

Preparation

Step 1

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.