Creamy Chicken Enchiladas – Before I posted this I had to look back through my posting archive to make sure that I hadn’t posted this before. I was surprised to find that I hadn’t because it is one of the few meals that we eat often. I always use the same recipe for chicken enchiladas and that’s pretty rare. I like to change it up as often as possible. So when I say that this is a good one, it really is.
The cream cheese in the filling may not be authentic but it add such a rich creaminess that can’t be matched. The addition of homemade enchilada sauce, black beans, and olives makes it a huge winner in my book. This is one of my favorite dishes to make extra of and then freeze to eat later or for James to take with him when he works late at night.
Creamy Chicken Enchiladas
For the enchilada sauce:
- 1 tbsp. vegetable oil
- 1 onion, minced
- 1/2 tsp. Kosher salt
- 3 tbsp. chili powder
- 2 garlic cloves, minced or pressed
- 2 tsp. cumin
- 2 tsp. sugar
- 1 (15 oz.) can tomato sauce
- 3/4 cup water
Heat a 12-inch skillet over medium heat until shimmering. Add the onion and salt, cook until softened, 5 minutes. Stir in the chili powder, garlic, cumin, and sugar. Cook until fragrant. Add in the tomato sauce and water and bring to a simmer. Cook until thickened, about 5 minutes. Season to taste.
For the enchiladas:
- 3 cups cooked chicken, shredded or diced
- 1 (8 oz.) package cream cheese, cut into cubes
- 1 bunch green onions, thinly sliced, more to garnish
- 1 (15 oz.) can black beans, drained and rinsed
- 1 (4.25 oz) can green chilis
- 1 (2.25 oz.) can sliced black olives, drained
- 1 batch enchilada sauce, divided
- 4 cups shredded cheese (cheddar and Monterrey Jack work well), divided
- flour tortillas
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 9×13-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.
enchiladas adapted from Chicks & Dip, sauce adapted from America’s Test Kitchen Family Cookbook.