Would you believe this was my first shot at chicken enchiladas?! Well, it was and I was pretty excited about it. I searched through several recipes online and took a thing or two from each and threw in some of my own ideas…here’s what I came up with…
First of all an amazing short cut… I used a rotisserie chicken I had in my fridge. If you don’t have one of these around…Click here for my easiest chicken recipe.
After the onions and garlic become fragrant dust with a couple of tablespoons of flour. I used too much here… Also add in your chipotles and some cumin. Give that a stir and let the flour “cook” for about a minute.
This stuff… it’s delicious and totally not good for you 😉 If you don’t have it on hand… no need to worry. The sauce will be amazing without it. You could even drop in a little cream cheese if you wanted some more creamy texture.
Here was my staging area. Tortillas, chicken, refried black beans, cheese, and a plate with just a splash of salsa. I used the salsa plate to hold the tortilla while I was assembling the enchilada. The salsa kept the tortilla moist and added even just a little more zing. This wouldn’t be required.
Get a couple of those on a plate next to some red rice. I topped mine with a bit of sour cream too… super tasty. This sauce has a bit of bite to it so if you like to go easy on the heat reduce the amount of chipotles in adobo sauce you use. Melty cheese, chicken, spicy beans… this is comfort food!!
Try them!! A great use for leftover chicken!!
Chicken Enchiladas w/ Smoky White Sauce
1 small rotisserie chicken or 3 cooked chicken breasts cooled and shredded
1 can refried black beans
3 cups shredded cheese
8-12 small corn tortillas (depending on how full you fill them!)
1 Tbs olive oil
1/2 onion, diced
2 cloves garlic, finely chopped
1-2 Tbs diced chipotles in adobo sauce (use less for milder sauce)
2 Tbs flour
1 tsp cumin
2-2 1/2 cups chicken stock
cheese sauce/cream cheese (optional but tasty!)
Heat oil over med-high heat. Add in onion and garlic. Saute until fragrant (3 minutes). Dust with flour and cumin. Let cook for 1 minute. Whisk in chicken stock until smooth. Add in cheese sauce/cream cheese. Salt and pepper to taste. Reduce heat to low once sauce has thickened.
Wrap tortillas in damp paper towels and microwave for 1 minute to soften. Arrange chicken, beans, cheese, tortillas, and a small plate to work on. Spread about 1 cup of sauce on bottom of baking dish. Assemble enchiladas and place seam down in baking dish. Once finished pour remaining sauce over enchiladas and sprinkle with cheese. Bake at 350 for 20-25 minutes until cheese is starting to brown and it is bubbling hot! Serve with salsa, sour cream, fresh cilantro, and red rice. Enjoy!