The flavors today are bold, without being overly spicy, as the green chilis bring flavor without heat.
Prep Time30 minutesmins
Cook Time20 minutesmins
Total Time1 hourhr
Course: Main Course
Cuisine: Mexican
Keyword: cheese, chicken, enchiladas, mexican
Servings: 5Enchiladas
Author: Sam
Ingredients
Enchiladas
510-inchflour tortillas
2cupsshredded Monterey Jack or Colby Jack cheesedivided
1cupcooked chickenshredded or diced
1cupCannellini beans
Sauce
2tablespoonsunsalted butter
2tablespoonsall-purpose flour
1cupchicken brothdivided
1/2cupsour cream
14-ouncecan diced green chiles
1/2teaspooncumin
Salt and pepper
Toppings
cilantro, lettuce, tomato, sour cream, salsa
Instructions
Preheat oven to 425. Coat a 9x9 pan with nonstick cooking spray.
In a medium bowl combine chicken, beans, and half of the cheese. Place some of the mixture down the center of each tortilla and roll, placing seam side down in the dish.
Sauce:
In a blender combine, 1/2 cup chicken broth, sour cream, green chilies, and cumin. Blend until smooth, set aside.
In a small sauce pan, melt butter over medium heat. Whisk in flour and cook for about 1 minute. Whisk in the remaining 1/2 cup chicken broth and cook until thickened. Stir in the blended sauce and cook for another 1-2 minutes, or until the sauce is warm.
Pour sauce over the top of the enchiladas and sprinkle with the remaining cheese.
Bake for 20-25 minutes, or until cheese is melted and bubbly. Serve with optional toppings. Enjoy!