Chicken Enchiladas Recipe!

Everyone loves enchiladas, right? I know my family does. This is a recipe my mom has made us for as long as I can remember, one she got from her friend Beth. It's amazing, and I made it the other night, so I thought I'd show you!

Boil 2-3 boneless chicken breasts. (I did 3, because we like leftovers. :))

Oil. Onions. Herbs. Off to a good start.

Beans, cheese and tomatoes. Even better!

Mush that all up with a potato masher, like so:

And then add the shredded, boiled chicken.

Mix that all together and then stuff the mixture into tortillas. I got about 6 from this recipe, it depends on how much you like to put in one. (To help the tortillas stay shut I made a "glue" with flour and water and just slathered some of that on the outside. It worked pretty well.)

In a separate bowl mix cream, chicken broth and sour cream, then pour over the tortillas, in a pan coated with cooking spray and top with the remaining Monterey Jack cheese:

 Cover with foil and bake at 350 for about 40 minutes.

Remove the foil and bake for 5-10 more minutes, remove. Let them cool, and serve with some yummy rice.

Voila! Mmm, Mexican food. :) Enjoy!

Beth Roman's Chicken Enchiladas

6-8 flour tortillas
1 can/15 oz. white beans- rinsed, drained
1 can/8 oz. tomato sauce OR petite diced tomatoes
1 can/4 oz. diced green chiles
1 onion
2 cups cooked chicken breast (optional)
8 oz. Monterey Jack cheese, divided
1 tbsp. olive oil
1 cup heavy cream
1 cup sour cream
1 cup chicken stock
1 tsp. minced garlic
1 tsp oregano
1/2 tsp. salt

• Heat oven to 350.
• Heat oil in pan. Add onions, and garlic. Heat until soft, about 5 minutes.
• Add beans, mash up.
• Add tomatoes, chiles and spices. 
• Add 3/4 of cheese.
• Add chicken, if using.
• Mix well and divide into tortillas. Place filled tortillas in 9 x 13 pan coated with cooking spray.
• In separate bowl mix cream, stock and sour cream.
• Slowly pour cream mixture over tortillas. 
• Top with remaining cheese.
• Cover with foil and bake for 40 minutes.
• Remove foil and bake for 5-10 more minutes, or until top is slightly brown.
• Let stand 10 minutes.
• Serve with rice.

Thanks for reading!

~Emily