It’s once again time for The Secret Recipe Club.
This month I was assigned Quick and Easy, Cheap and Healthy. Anne’s tagline is real food for the real world and I enjoyed her common sense approach to the often intimidating world of real food.
I chose to make her White Chicken Enchiladas. We are big Mexican food fans and any excuse to make enchiladas is a good thing.
I did, of course, switch it up a bit. I had to use a bit of half and half in the sauce instead of sour cream because not everyone here likes it and you cannot really hide the taste in the sauce. I also added some black beans which was one of Anne’s suggestions. These were absolutely fabulous and will definitely be made and enjoyed again.
Loaded Chicken Enchiladas
Chicken, rice, and black bean enchiladas with a homemade white enchilada sauce and topped with melted cheese.
Prep time: 30 minutes
Cook time: 35 minutes
Total time: 1 hour, 10 minutes.
For the sauce:
- 4 cups chicken broth
- 1/2 cup half and half
- 4 Tablespoons butter
- 4 Tablespoons flour
- 1-2 cups shredded Cheddar Jack cheese. If you cant find Cheddar Jack you can use one or the other
For the sauce:
Melt the 4 Tablespoons butter in a sauce pan over medium heat, add in the flour and whisk together. Cook for a minute or two until the flour is lightly golden and no longer smells raw. Add in two cups of chicken broth, whisking constantly to minimize lumps. Simmer for 3-4 minutes or until thickened.
Mix the remaining broth and half and half together and pour into the sauce pot. Stir, and bring to a simmer and cook until slightly thickened. Season to taste with salt and pepper if needed. Remove from heat.
Melt butter in a skillet over medium heat. Cook the onions and garlic until fragrant and onions have softened. Add in the rice, black beans, and jalapenos. Cook for 10 minutes or until the rice and beans have warmed through. Add in the chicken and stir to combine.
Warm tortillas until pliable. Fill with 1/2 cup of the chicken, rice, and bean mixture. Roll up and place seam side down in 9 by 13 inch casserole dishes. Pour sauce over enchiladas, sprinkle with cheese, and bake for 30-45 minutes in a preheated 350 degree oven or until bubbly and cheese has melted. Let rest for 10 minutes before serving.
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