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Categories:
chicken water olive oil green chilies yellow onion garlic cream cheese black beans butter flour chicken broth water sour cream flour tortillas shredded Monterey Jack cheese fresh avocado salsa
Viewed: 93 - Published at: 3 years agoIngredients
- 2 boneless skinless chicken
- 12 cup water
- 0.5 (1 1/2 ounce) packet taco seasoning
- 2 tablespoons olive oil
- 1 (4 ounce) can diced green chilies
- 13 medium yellow onion, chopped
- 1 garlic clove, minced
- 6 ounces cream cheese
- 0.5 (15 1/2 ounce) candrained and rinsed black beans
- 14 cup butter
- 14 cup flour
- 1 cup chicken broth
- 12 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
Method
- 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.
- Sautee the chilies, onion, and garlic in the oil until tender, about 5 minutes.
- Shred chicken with fork and knife in crockpot; turn heat to low.
- Add green chili mixture to chicken.
- Add in black beans and cream cheese.
- While cooking on low, begin sour cream sauce as follows:.
- 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.
- Pre-heat oven to 350 degrees Fahrenheit.
- 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.
- Bake in pre-heated oven until cheese is hot and bubbly, about 25 minutes.
- Serve warm with extra cheese, avocado, and salsa, if desired.
