Fun Food Friday- Cheesy Chicken Enchiladas

One thing living in Southern California for 27 years will do for you is give you a love of Mexican food.  I haven't found a Mexican restaurant out here yet, mostly due to the fact that I really haven't looked :).  We don't go out that often and we just haven't made a point of going to a Mexican restaurant.  So I love being able to make it at home.  I found this recipe for chicken enchiladas and it looked good so I thought I'd try it, but add a little more flare to it and they turned out great!  So here you go, Cheesy Chicken Enchiladas, enjoy!

Ingredients:  Chicken, Colby-Jack Cheese, Whipping Cream, Ear of Corn, Black Beans, Red Onion, Large Flour Tortillas, Butter, Flour, Milk, Chicken Broth, Sour Cream, Green Chiles

Put 3 cups of cooked shredded chicken in a bowl (I boiled some boneless, skinless chicken breasts for about 30 minutes)

I like to splash the chicken with some whipping cream to really moisten it

Just toss the chicken to coat it with the cream

Cut the corn off the ear...

and put in a hot skillet with some butter

Add some salt and pepper

After the corn has been cooking about 5 minutes add a little more butter and some diced red onion

Cook until the onions are tender

While the corn & onions are cooling make the sauce.  Measure out 1 1/2 cups of chicken broth...

and 1/2 cup milk

Melt 1/4 cup butter in a saucepan

add 1/4 cup flour...

and stir until combined.  Bring to a boil and cook for 1 minute, stirring constantly

Add the broth/milk to the flour mixture and stir

Add some salt and pepper.  Cook, stirring often, until it thickens.

Once thickened add the chilies...

and about 1/2 cup of cheese

Stir until the cheese is melted.

Turn the stove off and add 1 cup of sour cream...

And stir until the sour cream is mixed in.

To the chicken add 1 cup of cheese...

 

The corn & onions

About 3/4 of a can of drained black beans

And carefully mix it all together

I added a little bit of the sauce to the mixture as well

Lay the tortillas out on the counter and scoop the chicken mixture onto them (I use an ice cream scoop to make it even and easy)

Spread the mixture across the tortilla

Fold one end of the tortilla over the mixture...

And roll up

Place seem down in a greased 9x13 pan

Pour the sauce over the tortillas

And spread evenly.  I ran the spatula along the edges to allow the sauce to get all around the enchiladas. 

Cover with the rest of the cheese. (Note: I like to make mine at least an hour before I'm going to cook it so that the sauce has time to soak into the enchiladas.  If you're not going to cook it right away you will want to wait to put the cheese on so it doesn't start to melt)

Bake at 350 degrees for 30 minutes

And there you have it, Cheesy Chicken Enchiladas!

Micah was a fan

Jonathan was happy even though he didn't get to try any

David was satisfied with just eating his fingers :)

Cheesy Chicken Enchiladas
8 large flour tortillas

3 cups cooked, shredded chicken

Heavy Whipping Cream

3 cups shredded Colby Jack cheese

3/4 of a can of black beans, drained

1/2 a medium red onion, diced

1 ear of corn

4 Tbs. butter + butter for grilling onion & corn

4 Tbs. flour

1 1/2 cups chicken broth
1/2 cup milk
1 cup sour cream
1 (4 oz) can diced green chillies

Preheat oven to 350 degrees. Grease a 9×13 pan.  In a medium bowl splash some heavy whipping cream  over the chicken and mix.  Cut the corn off of the ear.  In a hot skillet melt a little butter and add the corn.  After about 5 minutes add a little more butter and the onions, cook until the onions are tender, stirring occasionally.  To the chicken add 1 cup of cheese, black beans and the corn/onion mixture. Roll up in tortillas and place in pan. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and milk and whisk until smooth. Heat over medium heat until thick and bubbly. Stir in 1/2 cup of cheese and chilies, stir until cheese is melted.  Turn off the heat and add sour cream. Pour over enchiladas and top with remaining cheese.  Bake 30 minutes.