Here’s an easy, cheesy, creamy, white-bean & chicken enchilada recipe that will serve about eight people (or four if your husband hasn’t learned about portion control). Save time by nuking a few boneless chicken breasts (season with garlic powder, s&p, or your choice of seasonings) which will be cooled and shredded for this recipe. If you don’t use the entire batch of chicken, freeze or use the rest for chicken salad.
10 flour tortillas, cut in half
3 tablespoons Buttaaa…real Buttaa, none of that fake stuff
3 tablespoons Flour
2 cups Chicken Stock (I use organic, unsalted)
½ cup of the Holy Trinity – chopped celery/onions/carrots (I always have store-bought Mirepoix in freezer)
1 tablespoon Cumin
1 packet of Sazon Goya (or make your own)
1 cup plain Greek Yogurt (or Sour Cream)
1 large Tomato
3 cups shredded cooked chicken
1 can rinsed and drained White Northern Beans or Cannelloni Beans
Shredded Cheddar Cheese (Use Pepper Jack if you want a little more heat)
Preheat oven to 375. Grease a baking pan (I use a medium-sized circular ceramic ovenproof dish; or use a 9×13 pan)
Make your sauce (see how to make a basic roux): Heat butter in large sauté pan on medium-high heat. Add flour and quickly whisk to combine. Cook for about a minute or until butter is light browned. Add chicken stock in increments, whisking each time until smooth. Add Mirepoix, cumin and Sazon Goya and whisk until it thickens slightly, about two-three minutes. Remove from heat & stir in yogurt or sour cream.
Prepare & layer the enchiladas: Cover bottom of pan with half of the tortillas. Pour some sauce over them and spread around with a spoon just to cover the tortillas. Sprinkle half of the chicken, half of the beans, some tomato slices and the shredded cheese (Pile it on. You know you want to.). Repeat with second layer of tortillas, cream sauce, chicken, beans, tomato slices and cheese. (If you have any left over, add a final layer of just tortillas, cream sauce and cheese.)
Cover with foil. Bake for 20 minutes. Remove foil and bake another 15-20 minutes or until cheese is melted and edges are brown. Garnish with fresh cilantro if you want it to be real purdy. Dig in. This dish freezes well.