Get that shredded chicken ready, because we’re going to combine it with some of my favorite Southwest mix-ins like black beans, corn and green chiles, then smother the flour tortillas with lots of salsa verde and cheese to make the yummiest of all comfort meals around!
Are your kiddos on spring break? Mine are. Minus the occasional quarrels and whining sessions about not wanting to go to bed because there’s no school tomorrow, we’re having a great time. We’re hanging out at home this year, although we’ve been on some fun excursions around the town to keep busy and get out of the house.
I remember looking forward to spring break when I was a school girl, not only because it meant warmer weather, outings and time away from the rigors of book work, but mostly because it was a signal that my birthday was not far away. Now, I tell my kids that we can just go ahead and skip my special day if it means I have to get older. 🙂
There’s one thing for sure, though, and that is that no matter how old I get, I will never tire of Southwest style cuisine. This is one of the reasons why I can never move. Those fresh-roasted green chiles that grace almost every dish around here just can’t be beat! The flavor and kick that accompany the traditional foods here are just unmatched.
So, staying true to my home land, I put together a delicious concoction, enveloped it in a flour tortilla, and then smothered, not garnished, it with grated cheese. Because every good enchilada must come with a healthy dose of cheese.
I cooked the chicken in the crockpot, which made it perfectly juicy and tender. It shredded so nicely and had a little more flavor I think. So I’d recommend that method, but if you’re pressed for time, just use your go to chicken cooking technique. 🙂
2 large boneless, skinless chicken breasts
3 c. chicken broth
1 tsp. minced garlic
1 c. sweet corn kernels (canned, frozen, or fresh)
1 can (15 oz.) black beans, rinsed and drained
1 can (10 oz.) red enchilada sauce
1 Tbsp. brown sugar
1 c. sour cream (must use full fat)
3 oz. cream cheese (full fat)
6 oz. green chiles (canned or fresh roasted)
Green Salsa for topping (I like chunky)
2 c. shredded Monterey Jack Cheese, separated
Cilantro for garnish
Cook chicken breasts in crockpot with chicken broth and garlic on high 4 hours (mine were frozen). Remove chicken from crockpot and shred it. If using fresh, check sooner to ensure it doesn’t dry out. If you don’t have time for the crockpot method, just cook the chicken with your preferred method and then shred it.
Add enchilada sauce, brown sugar, sour cream, cream cheese, and green chiles to a blender and puree until smooth and combined. Pour into a large bowl with the shredded chicken and stir together with black beans, corn, and 1 c. shredded cheese.
Add a few big spoonfuls of filling mixture to a flour tortilla, roll up, and place in a greased 9×13″ pan. Repeat until filling mixture is gone. Then top enchiladas with a generous amount of green salsa, sprinkle with remaining shredded cheese (1 c. or more if desired), and place in a 350 Fahrenheit oven for 20 minutes. I like to cover my pan with foil for the first 10 minutes or so to prevent the cheese from burning, then remove the foil for the remaining time so it can melt nicely. Top with cilantro and serve with salsa, sour cream, avocado slices, etc.*Use full fat sour cream and cream cheese so the mixture doesn’t get too runny and make your enchiladas soggy.
This was a winner of a dinner at our dining table! I hope you enjoy it too!