September 16, 2012
For anyone that doesn’t get the Spanish translation, it’s “Party in Your Mouth” Enchiladas and they are exactly that. These easy to prepare, rolls of flavor are so tasty you will want seconds…and thirds…and maybe even fourths. Shhh, I won’t tell anyone. When I brought leftovers to work, I practically had to beat my co-workers away with a stick after they tried a bite.
I like to start off this meal with a Chilled Avocado Soup (in the summertime) and serve with Spanish rice. If you like an extra bit of heat with your meal, this Hot Habanero Relish is an amazing accompaniment!
Chicken and White Bean Enchiladas
For the Chicken and White Bean Filling:
- 1 tsp evoo
- ½ white onion, chopped
- 4 cloves garlic, minced
- 1 can (4.5 oz) chopped green chiles
- 15.5 oz can Cannellini beans
- 2 cooked shredded chicken breast (I like to boil and shred mine and save the stock to use in the rest of this recipe)
- ½ cup chicken stock from boiling chicken breast
- 1 tsp cumin
For the Green Chile Enchilada Sauce:
- 1 tsp butter
- 1/2 white onion, chopped
- 2 tbsp flour
- 1 cup chicken broth (from boiling chicken earlier)
- 7 oz can chopped green chiles
- 2 jalapeños, chopped (de-seed if you want to go light on the heat)
- ½ cup light Greek yogurt
- ¾ cup reduced fat Mexican cheese
- 8 medium whole wheat tortillas
- chopped fresh cilantro
Preheat oven to 375°.
For the Filling:
In a medium pan, heat olive oil on low. Add onions, garlic and saute until soft, about 2-3 minutes. Add green chiles, beans, chicken stock and cumin. Mix well and cover. Simmer on low 15 minutes. Remove cover, add chicken and cook an additional 5 minutes, or until it thickens and liquid boils down. Set aside.
In a large nonstick pan, melt butter over medium heat. Add onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Add flour and stir well. Cook for 1 minute, stirring constantly. Slowly whisk in the chicken broth, until it becomes smooth. Cook over medium heat until the sauce boils and thickens, about 4-5 minutes. Add green chiles, jalapeños, and salt to taste. Cook another minute then remove from the heat. Stir in the Greek yogurt.
Spread about 1/4 cup of the enchilada sauce on the bottom of a 9×13″ baking dish. Fill each tortilla with 1/3 cup of the chicken/white bean filling. Roll the tortillas and place seam side down in the prepared baking dish. Continue filling remainder of the tortillas.
Pour the enchilada sauce over the top of the enchiladas. Top with cheese. Cover with aluminum and bake 20-30 minutes, until the enchiladas are hot and the cheese is melted. Remove from oven and top with LOTS of fresh cilantro…and the Habanero Relish, if you please.
Be sure to check out all the fabulous Mexican recipes from this week’s #SundaySupper group, listed below:
Sopas (Soups), Ensaladas (Salads), and Entremeses (Starters)
- Chicken Tortilla Soup – The Girl in the Little Red Kitchen
- Mexican Paint Soup – Crispy Bits & Burnt Ends
- Jalapeño Popper Dip – Chocolate Moosey
- Vegan Tortilla Soup – Galactosemia in PDX
- Texas Caviar – Ruffles and Truffles
- Cheese-Stuffed Jalapeños w/ a Tequila Sunrise – Mama’s Blissful Bites
- Mini Taco Salads – Big Bear’s Wife
- Mexican 7 Layer Dip & Chips – The Daily Dish Recipes
- Stoplight Salsa Reisipe – Family Foodie
La Comida (the food)
- Tamales – A Family Tradition – Doggie at the Dinner Table
- Fiesta in La Boca Enchiladas (Chicken & White Bean Enchiladas w/ Salsa Verde) – The Hand That Rocks the Ladle
- Enmoladas (Chicken Mole Enchiladas) – The Meltaways
- Gluten-Free Chicken Spinach Artichoke Enchiladas for #SundaySupper – Cooking Underwriter
- Mexican Fiesta for #SundaySupper: Chipotle Chicken & 3 Bean Quesadillas w/ Wasabi Guacamole and Mango Salsa – Chattering Kitchen
- Quick and Easy Fiesta Rice – Granny’s Down Home Southern Cooking
- Carnitas – My Catholic Kitchen
- Tamale Pie – Noshing with the Nolands
- Eggs Motuleños – The Meltaways
- Grilled Fish Tacos with Black Bean and Corn Salsa – Small Wallet Big Appetite
- Carne Asada – Magnolia Days
- Carnitas Avocado Pizza with Chipotle Avocado Mayonnaise Drizzle – Damn Delicious
- Frijoles Charros (Cowboy Beans) – La Cocina de Leslie
- Puerco Pibil – girlichef
- BLT Quesadillas with Avocado Mayo – Cindy’s Recipes and Writings
- Chile Rellenos with Roasted Tomato Sauce – Bobbi’s Kozy Kitchen
- Tamales with Green Chili Sauce – Dinners, Dishes, and Desserts
- Beef and Vegetable Enchiladas – Hezzi D’s Books and Cooks
- Chicken Con Queso – Momma’s Meals
- Baked Flautas – Home Cooking Memories
- Chunky Aztec Chocolate Granola – What Smells So Good?
- Street Tacos Al Pastor – Sustainable Dad
- Shrimp Tacos – Pippi’s in the Kitchen Again
- Chiles Rellenos with Ranchero Sauce – The Little Ferraro Kitchen
- Zippy Chipotle Shrimp & Mango Tostadas – Sue’s Nutrition Buzz
- Pork Tacos – Tora’s Real Food
- Stuffed Sopapillas – Juanita’s Cocina
- Chicken Fajitas – Cravings of a Lunatic
- Blue Crab Tacos – Pescetarian Journal
- Huevos Rancheros – Comfy Cuisine
- Chocolate Cinnamon Flan – Vintage Kitchen Notes
- Caramel Apple Enchiladas for a Mexican Fiesta #SundaySupper – In the Kitchen with KP
- Chilli Chocolate Truffles – Happy Baking Days
- Horchata Ice Cream & Churro Brownies – Kwistin’s Favorites
- Empanadas – In the Kitchen with Audrey and Maureen
- Plantain Fritters – From Fast Food to Fresh Food
- Beer Margaritas – That Skinny Chick can bake
- Hatch Chile Margarita – Shockingly Delicious
- Skinny & Spicy Watermelon Margaritas – I Run for Wine
- Refreshing Kiwi Lime Margarita – Mama Mommy Mom
- Wine Pairings for a Mexican Fiesta #SundaySupper – ENOFYLZ
Please be sure you join us on Twitter throughout the day (this coming Sunday, September 16) during #SundaySupper. We’ll be meeting up at 7:00 pm (Eastern) for our weekly #SundaySupper live chat where we’ll talk about our favorite recipes for a Mexican Fiesta! All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat! We’d also love to feature your Mexican Fiesta recipes on our #SundaySupper Pinterest board and share them with all of our followers!
June 6, 2010
Like my friend over at You are what you eat…or reheat, I love Mexican food. So, why not celebrate Cinco de Mayo in June? Jim mentioned seeing these mouth-watering enchiladas on Food Network, so I thought I’d surprise him and prepare them for dinner — along with refried beans and yellow rice. These are quite possibly the tastiest enchiladas I’ve had in my life…if I do say so myself.
Chicken Enchiladas with Refried Beans & Yellow Rice
- Extra-virgin olive oil
- 1/2 medium onion, diced
- 3 garlic cloves, chopped
- 1 1/2 teaspoon ground cumin
- 1/4 cup all-purpose flour
- 2 cups chicken stock (I like to use two cups of water and two ck bullion)
- Two cans red enchilada sauce
- Chopped cilantro leaves
- 2 cooked chicken breasts (I boil and shred)
- Freshly ground black pepper
- 10 large corn tortillas
- 1/2 pound Monterey Jack cheese, shredded
- 2 cups sour cream
- Chopped tomatoes and cilantro leaves, for garnish
- Refried beans, (I use canned and heat through)
- Yellow Rice, recipe follows
Preheat the oven to 350 degrees.
Heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized – this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn’t burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of one can of enchilada sauce, some fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.
Begin assembling the dish. Take a large baking dish and a small one (I made this stretch into one a half casserole dishes) and smear the bottom with some of the reserved enchilada sauce. Now take the corn tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the enchilada sauce and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.
Serve hot with Refried Beans and Yellow Rice and sour cream.
Yellow Rice Ingredients:
- 2 cups long-grain rice
- 4 cups water
- 2 cloves garlic, smashed
- 1 tablespoon turmeric
- 1 teaspoon kosher salt
- 1 bay leaf
Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve. (I throw everything into my rice cooker, turn on and it’s ready in 20 minutes.)