Before I posted Creamy Chicken Enchiladas I had to look back through my posting archive to make sure that I hadn’t posted this before. I was surprised to find that I hadn’t because it is one of the few meals that we eat often. I always use the same recipe for chicken enchiladas and that’s pretty rare. I like to change it up as often as possible. So when I say that this is a good one, it really is.
The cream cheese in the filling may not be authentic but it adds such a rich creaminess that can’t be matched. The addition of homemade enchilada sauce, black beans, and olives makes it a huge winner in my book. This is one of my favorite dishes to make extra of and then freeze to eat later.
Creamy Chicken Enchiladas Ingredients
For the enchilada sauce:
- 1 tbsp. vegetable oil
- 1 onion, minced
- 1/2 tsp. Kosher salt
- 3 tbsp. chili powder
- 2 garlic cloves, minced or pressed
- 2 tsp. cumin
- 2 tsp. sugar
- 1 (15 oz.) can tomato sauce
- 3/4 cup water
For the enchiladas:
- 3 cups cooked chicken, shredded or diced
- 1 (8 oz.) package cream cheese, cut into cubes
- 1 bunch green onions (thinly slice them, and have more to garnish)
- 1 (15 oz.) can black beans (drain and rinse them)
- 1 (4.25 oz) can green chilis
- 1 (2.25 oz.) can of sliced black olives, drained
- 1 batch enchilada sauce, divided
- 4 cups shredded cheese, divided (I tried cheddar and Monterrey Jack)
- flour tortillas
For the enchilada sauce:
- Heat a 12-inch skillet over medium, simmer onion and salt, cook until softened, 5 minutes.
- Stir in garlic, chili powder, garlic, cumin, and sugar. Cook until fragrant.
- Add in the tomato sauce and water and bring to a simmer. Cook until thickened, for about 5 minutes. Season to taste.
- Preheat oven to 350 degrees. Heat a medium saucepan over medium-low heat. Add in cream cheese and stir to melt.
- Stir in green onions, 2 cups shredded cheese, drained black beans, and green chilis, and heat through for about 3 minutes.
- Stir in chicken and black olives and remove from heat.
- Add 1 cup of enchilada sauce, mix well.
- Heat tortillas in the microwave, a few seconds at a time, so that they are soft and pliable.
- Spray a 9×13-inch baking side with cooking spray. Spread the quart of the enchilada sauce onto the bottom of the pan.
- Spoon 1/4-1/3 cup of the chicken mixture into the center of a warm tortilla, then roll as tightly as you can. Place in pan seam side down. Repeat with remaining tortillas. Pour 1 cup enchilada sauce on top of the tortillas. Top with remaining 2 cups shredded cheese.
- Cover with aluminum foil and bake in preheated oven for 20 minutes. Remove foil and continue to bake until bubbly and cheese begin to brown, 5-10 minutes more. Cool slightly before serving.