Well, keeping up with my Cinco de Mayo theme, today you are gonna get some more yummy recipes to try out this week!
I love me some good Mexican food. Enchiladas are a great way to make a great Mexican food, and fast. I love all the variations out there…red sauce, green sauce, white sauce, beef, chicken, pork, turkey, any kind of beans and cheeses you can think of! Here is my latest recipe for your enchilada cravings. I loved all the green chiles in them, gave it some nice flavor. The sauce on top was super yummy as well. Serve it up with some yummy rice, and life will be good 🙂
Creamy Green Chile Chicken Enchilada
Filling:
3 cups cooked, chopped chicken
2 (4 oz.) cans of green chiles, lightly drained
1 package (8 oz.) cream cheese, cubed
1 can white or black beans, rinsed and drained (you can really use any type of bean you prefer here)
Sauce:
2 tablespoons butter
1/2 cup chopped onion (about 1/2 medium onion)
2 tablespoons flour
1/3 cup chicken broth
¼ cup milk
¼ teaspoon salt
¼ teaspoon pepper
1 can (7 ounce) green chile enchilada sauce (I used a 10 oz can)
½ cup sour cream
8 ounces (about 2 cups) Monterey jack cheese, shredded
8 medium (soft taco size) flour tortillas
Handful of chopped fresh cilantro
Preheat oven to 375 degrees.
In a medium bowl, combine the softened cream cheese and green chiles. Mix well. Add the chicken and black beans. Mix to combine. Set aside.
In a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth. Cook over medium heat until the mixture is bubbling and has thickened, about 4-5 minutes. Remove the skillet from the heat and stir in the enchilada sauce and sour cream.
Lightly grease a 9X13-inch baking dish. Spread about 1/4 cup of the sauce on the bottom of the dish. Fill each tortilla with about ½ cup of the chicken/cream cheese filling. Top with a small handful of shredded cheese, a couple tablespoonfuls for each enchilada. Save at least 1/2 cup cheese for the top of the enchiladas. Roll the tortillas up and place seam side down in the prepared baking dish. Continue filling enchiladas until the dish is full (I can easily fit 8 enchiladas in one pan).
Pour the white sauce over the top of the enchiladas. Top with remaining cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot and lightly browned. Sprinkle fresh cilantro over the top and serve.
From: My Kitchen Cafe
Next up, a beef version for all those of you who are looking to use up some ground beef. These are super simple to make, and were great topped off with sour cream and taco sauce, but top them off however you like!
Beef and Green Chile Enchiladas
1 pound lean ground beef (at least 80% lean)
1/2 cup chopped onion
1 cup frozen corn kernels
1/2 cup sour cream
1 can (4.5 ounce size) chopped green chiles
8 ounces shredded Colby-Monterey jack cheese
1 can (10 ounce size) enchilada sauce (I like them saucier, so I had another can on hand)
6 (8-inch size) flour tortillas
Heat oven to 350 degrees F.
In 10-inch nonstick skillet, cook ground beef and onion over medium-high heat until beef is thoroughly cooked, stirring frequently.
Drain. Add corn; cook and stir about 3 minutes or until corn is thawed. Stir in sour cream, green chiles and 1 cup of the cheese.
Spread about 1/4 cup of the enchilada sauce in 13×9-inch (3-quart) glass baking dish. Spread about 2 teaspoons enchilada sauce on each tortilla. Top each with 2/3 cup beef mixture. Roll up tortillas; place seam side down over enchilada sauce in baking dish.
Drizzle remaining enchilada sauce evenly over filled tortillas. Sprinkle with remaining 1 cup cheese. Spray sheet of foil with cooking spray; place sprayed side down on baking dish and seal tightly.
Bake at 350 degrees F for 45 to 50 minutes or until thoroughly heated. Serve garnished with lettuce, tomato and additional sour cream.
Recipe Source: cdkitchen
Or are tacos more your thing? I loved how juicy and flavorful these babies turned out. Try them on soft flour tortillas or the crunchy corn tortillas. Both are equally delicious! And a 3 minute prep time…can’t beat that!
Crock Pot Ranch Chicken Tacos
5-6 frozen chicken breasts
1 packet taco seasoning
1 packet ranch seasoning
1 can chicken broth
Hard or soft taco shells
Lettuce
Cheese (we used pepperjack)
Hot sauce
Tomatoes
Avocado
Place chicken breasts in crock pot. Sprinkle taco seasoning and ranch seasonings over chicken and pour broth over top. Place lid on top and cook on high for 3 to 3 1/2 hours. Shred chicken and place back in broth to cook for 30 minutes more.
Serve in taco shells with all the fixings you love. We loved ours with some pepperjack cheese, lettuce, avocados, and a dash of hot sauce.
Recipe Source: Pinterest…unknown
Lastly, you need a side dish to to with your Mexican delights! Whip up some rice to go along with your entrees and everyone will be pleased!
