Thursday, April 19, 2012

Creamy Chicken Enchiladas

Sense of Home Kitchen

Creamy Chicken Enchiladas
~Sense of Home Kitchen, adapted from a recipe my mother makes often~

Serves 4 - 6

1 small onion, chopped
2 cloves garlic, minced
1 to 2 tablespoons olive oil, for sautéing
2 cups cooked shredded chicken
1 cup cooked black beans
1 1/2 cups salsa, divided
3 ounces cream cheese
1 teaspoon dried cilantro or 1 tablespoon fresh, plus more for garnish
2 teaspoons cumin
1 1/2 cups shredded white cheddar cheese, divided
8 to 10 flour tortillas (6 inch), preferably homemade

sour cream
fresh spinach or other greens

Preheat oven to 350°

Sauté chopped onion in one to two tablespoons olive oil until soft, then add minced garlic and sauté another minute.  Add cooked chicken, cooked black beans, 1/2 cup salsa, cream cheese, cilantro, and cumin.  Stir to combine and cook over medium heat for 5 minutes, or until heated through, stirring occasionally.  Add 1/2 cup shredded cheese, stir to combine. 

Spoon approximately 1/3 cup of the chicken mixture into the center of a warm tortilla shell, roll and place seem side down in a 9- x 13-inch baking dish.  Continue until all the mixture is used.  Top with remaining shredded cheese and salsa.

Bake 15 to 20 minutes, until heated through.  Garnish with cilantro and serve with sour cream and fresh spinach or other greens.

Sense of Home / Recipes / Main Dishes / Poultry