A family-friendly dinner recipe that's ready for the oven in about 30 minutes. Even picky eaters will gobble this up.
Prep Time:30 minutesmins
Cook Time:25 minutesmins
Total Time:55 minutesmins
Equipment
13 x 9 baking dish
Aluminum foil
saucepan
Ingredients
1cupshreddedcooked chicken (can use a store-bought rotisserie chicken)
10flour tortillastaco size
2cupsshredded Monterey Jack cheese
3tablespoonsbutter
3tablespoonsflour
2cupschicken broth
1cupsour cream
1can pinto beans
4ouncescream cheese
7ouncecan diced green chiles
¾teaspoonsalt
½teaspoonpepper
Instructions
Prep the baking dish. Preheat the oven to 350F degrees. Spray 9"x 13" baking dish with nonstick cooking spray.
Make the filling. Mix together cooked, shredded chicken, beans, and cream cheese in a medium-sized saucepan. Heat on medium-low until cream cheese melts and the mixture is well combined. Place chicken mixture into each of the flour tortillas. Roll up and place them in the prepared baking dish.
Make the sauce. Melt the butter in a saucepan. Sprinkle the flour over melted butter and whisk to combine. Cook for 1-2 minutes until the flour is golden. Whisk in the broth, adding 1 cup at a time. Cook until the mixture has thickened, remove from heat, and let the sauce cool for 3-5 minutes. Stir in the sour cream and chilies until the sauce is smooth and sour cream is completely dissolved.
Add the sauce and bake. Pour the sauce over the rolled-up enchiladas and cover the dish with aluminum foil. Bake for about 20 minutes. Remove the foil, add the shredded Monterey Jack cheese on top and bake for 10 minutes more.
Notes
If you don't like beans, just leave them out and double the chicken.You can use black or white beans if you prefer.