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. flour1 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.