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Prep Time: 180 Minutes Cook Time: 25 Minutes |
Ready In: 205 Minutes Servings: 8 |
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This is my mother's version of several of her favorite recipes in one. A big hit all around the family! Serve with shredded cheese, avocado slices, and fresh salsa on top for a nice, fresh, and tasty garnish. Ingredients:
2 boneless skinless chicken |
1/2 cup water |
0.5 (1 1/2 ounce) packet taco seasoning |
2 tablespoons olive oil |
1 (4 ounce) can diced green chilies |
1/3 medium yellow onion, chopped |
1 garlic clove, minced |
6 ounces cream cheese |
0.5 (15 1/2 ounce) can drained and rinsed black beans |
1/4 cup butter |
1/4 cup flour |
1 cup chicken broth |
1/2 cup water |
8 ounces sour cream |
8 medium flour tortillas |
1 cup shredded monterey jack cheese, plus extra for topping (optional) |
fresh avocado, slices if desired |
salsa, if desired |
Directions:
1. Place chicken breasts in small or medium crockpot. Mix water and taco seasoning in small bowl; pour over chicken. Cook on high heat about 2 hours or until done.
2. Sautee the chilies, onion, and garlic in the oil until tender, about 5 minutes.
3. Shred chicken with fork and knife in crockpot; turn heat to low.
4. Add green chili mixture to chicken. Add in black beans and cream cheese.
5. While cooking on low, begin sour cream sauce as follows:.
6. Melt butter in saucepan over medium-high heat. Whisk in flour; continue stirring until thick and bubbly, about 1 minute. Slowly add in chicken broth and water, continuing to stir mixture. Continue stirring until thickened. Add in sour cream.
7. Pre-heat oven to 350 degrees Fahrenheit.
8. Fill tortillas with chicken mixture; roll and lay in greased 9x13-inch baking dish. Pour sour cream sauce over the top, covering all enchiladas. Sprinkle with shredded cheese.
9. Bake in pre-heated oven until cheese is hot and bubbly, about 25 minutes.
10. Serve warm with extra cheese, avocado, and salsa, if desired.
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