Thursday, November 17, 2011

Chicken Enchiladas

This is another great recipe that I got from the "Apples of Gold" Study that I did and have talked about before.  Again, not sure whose recipe it was, so if you're out there, let me know!

I top these enchiladas off with enchilada sauce.  It's a great sauce that can be used on lots of Mexican dishes.  I found this great site, Cooking Mexican Recipes, that has authentic mexican recipes.  Rockin' Robin is definitely that--Rockin'!  She was very helpful when I contacted her with questions, and her site has these awesome videos!  You know exactly what your dish should look like.

2 cups of cooked, shredded chicken**
1/2 cup onion
2 cloves garlic
2 Tbs butter
1 can chopped green chilies
1 cup or so of black beans
1/2 cup sour cream
1/2 cup salsa
1 cup cheddar cheese, plus more for topping.

**Great tip for shredding chicken, is to put it in your Kitchenaid mixer with the paddle, while its still hot.  Turn it on low and your chicken is shredded in about 30 sec.  Found that in Pinterest, works like a charm!

Sautee' the onion and garlic in butter.  Add the rest of the ingredients.

Place about 1 cup enchilada sauce on the bottom of a 9x13 inch pan

I put the mixture on one side of the tortilla, roll once, fold sides over, and roll the rest of the way, then place seam side down.

Top with the sauce and cheese. Bake at 350 until warmed throughout.

Makes about 12.


  1. This looks great, I can't wait to try! In the picture it looks like there are black beans in it, but I don't see that on the list of ingredients....

  2. Missy...You are right! I usually add black beans, but forgot to put it in the recipe. I'll make the adjustment. Thank you!