One of our family favorites for dinner is chicken enchiladas. I’ve been making a tried-and-true recipe for years, but decided to give this recipe for Cream Cheese and Chicken Enchiladas found on Mel’s Kitchen Cafe a whirl. The reviews ranged from “best enchiladas you’ve made” to absolutely no leftovers. The filling is a hard to resist combo of chicken, cream cheese and black beans. Topped with Jack cheese and cilantro, this recipe includes several of my favorite ingredients.
I served this dish with a fun couscous dish that has a Mexican flair. Jake wasn’t crazy about that, but what 15 year old boy loves couscous?
Cream Cheese and Chicken Enchiladas
adapted slightly from:Mel’s Kitchen Cafe
3 cups cooked, chopped chicken* (about 3 breast halves)
1 (4 oz.) can of green chilies, lightly drained
1 package (8 oz.) cream cheese**, cubed
1 can white or black beans, rinsed and drained or small white beans
2 tablespoons butter
1/2 cup chopped onion (about 1/2 medium onion)
2 tablespoons flour
3/4 cup chicken broth
¼ cup milk
¼ teaspoon salt
¼ teaspoon pepper
1 can (7 ounce) green chili enchilada sauce
½ cup sour cream**
8-10 ounces (about 2-3 cups) Monterey jack cheese, shredded
8 medium (soft taco size) flour tortillas
chopped fresh cilantro, tomatoes, olives for garnish
Directions for cooking found here on Mels Kitchen Cafe
a few tips you may find helpful!