Cheesy Chicken and White Bean Enchiladas
Description
This definitely is not a quick meal, unless you have the chicken already cooked ahead of time. It is, however, a delicious meal that you will want to add to your rotation of great dinners.
Ingredients
water or chicken broth/stock, enough to cover chicken
1 T. olive oil
1 medium yellow onion, diced
3 large cloves garlic, minced
1 1/2 c. cooked Great Northern, Cannellini beans or white kidney beans, or 14 oz. can, drained
7 oz. can chopped green chiles
1/2 c. sour cream, regular or low-fat
3 c. red or green chile sauce, divided
4 c. cooked and shredded chicken, dark or white meat
1/2 t. ground cumin
1/2 t. kosher salt
1/8 t. cayenne pepper
1/4 t. chili powder
10 white corn tortillas, cut into triangles
6 c. shredded Mexican cheese blend, regular or reduced-fat, or your choice
** Taco seasoning, optional
Directions
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Place a slow cooker liner in the base of the slow cooker for easy clean up.
Place raw or frozen chicken in the slow cooker with water or chicken broth/stock to cover and set to low. ( A higher heat setting will cook it faster.) Cook 6-8 hours, until easily shredded. Cook the chicken without seasoning, or season it with taco seasoning as it cooks.
Turn off the heat. Remove chicken to a platter and shred the chicken when it is finished cooking.
Preheat oven to 350 degrees.
Heat the oil in a large deep skillet or Dutch oven over medium-high heat. Add the onions and garlic. Cook, stirring frequently, until the onions are lightly browned and the onions and garlic are fragrant.
Add beans, green chiles, and sour cream. Stir to melt the sour cream and then stir in 1 1/2 c. chile sauce, the chicken, and spices. Taste and adjust spices, as desired.
Pour 1/2 c. chile sauce into the bottom of a 9x13 lightly greased pan and spread sauce to coat the bottom. Layer the tortilla triangles over the sauce. Scoop about 1/3 of the chicken mixture over the tortilla layer. Sprinkle with cheese and then layer tortilla triangles over the cheese. Repeat to make two more layers.
Pour the remaining cup of chile sauce over the last layer of tortillas. Sprinkle generously with cheese. Bake until cheese is melted and the sides are bubbling, about 20-25 minutes.
Remove from the oven and let cool for ten minutes before serving.
*Rotisserie chicken would work too if you don't have the time to make your own in the crockpot.
**Make ahead Freezer Meal: Make as directed above. Cool completely, cover with foil or put in airtight containers and freeze. One to two days before serving, remove it from the freezer and place it in the refrigerator. Once thawed, bake as directed above.