Creamy White Chicken Enchiladas And Black Beans

Instead of a weekly get together for cards, it is now monthly but it still includes supper and for this meal I was looking for dishes high in protein and can be cooked in advance or while we are playing cards.  As luck would have it, two of my blogger buddies had recently posted dishes that fit the bill.  Dennis posted a recipe for Creamy White Chicken Enchiladas on his “Ask Chef Dennis” blog which contained chicken and dairy for the protein.  And for a side I went with Pam’s recent post for Spicy Black Beans from her “For The Love Of Cooking” blog where the beans are the protein source.  Cindy made the enchiladas and I made the beans (the easy part by far).

Creamy White Chicken Enchiladas Recipe

Ingredients:

2 cups chicken shredded - a rotisserie chicken was just the right amount

8 flour tortillas 8 inch

3 Tablespoons butter

3 Tablespoons all-purpose flour

1½ cups chicken broth

1 cup sour cream

5 ounces diced green pepper, in lieu of diced green chiles

1 cup Monterey jack cheese shredded (we used Colby Jack we had on hand)

1 cup mozzarella shredded

¼ teaspoon table salt

¼ teaspoon black pepper

1 tbs cumin

2 tbs fresh cilantro roughly chopped

Instructions:

Preheat the oven to 350 degrees Fahrenheit and lightly grease a 9×13 baking dish.

Add the shredded chicken, salt, pepper, green pepper and half of the shredded cheese to a medium mixing bowl.

Mix until all ingredients are fully incorporated.

Place one tortilla on a clean plate or work surface. Spoon about ⅛ of the chicken mixture into the center of the tortilla (We put the same weight in each of them).

Roll the tortilla tightly around the filling and place it seam side down in the prepared baking dish.

Repeat the process with the remaining tortillas and chicken mixture until all eight enchiladas are assembled and arranged evenly in the baking dish.

Add the butter to a sauté pan over medium heat.

Once melted, whisk in the flour and cook for 2 to 3 minutes, stirring continuously to remove the raw flour taste.

Reduce the heat to low or medium. Slowly pour the chicken broth into the pan while whisking continuously until smooth and fully incorporated.

Allow the sauce to come to a gentle simmer and cook until slightly thickened.

Add the cumin, and sour cream to the sauce.

Stir until fully combined and smooth.

Slowly pour the sauce evenly over the prepared enchiladas, making sure each enchilada is fully covered.

Sprinkle the remaining cheese evenly over the top of the enchiladas.

Bake for 20 to 25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through. You can broil them for another 5 minutes to allow the cheese to take on some color. Remove from the oven and allow the enchiladas to rest for 5 minutes before garnishing with cilantro and serving.

Spicy Black Beans

Since we have three no heat diners in the group, we used green pepper in both dishes where green chiles were called for.  I made a double batch for the six of us as shown in the recipe below and changed the process a little to accommodate using raw green pepper.  You can click on the link above for Pam’s original recipe and her pics.

This is Pam’s comment about the beans – “I love this restaurant-style black beans recipe using canned beans and roasted poblano pepper, which is loaded with flavor, but super easy to make. I made these quick & easy black beans to pair with some carnitas, cilantro & lime rice, flour tortillas, and a simple avocado & salad with chipotle honey vinaigrette. The beans were super tasty, had a nice kick, and paired well with the rest of the meal, but next time, I’ll make a double batch!”  Larry's double batch recipe is below.

Spicy Black Beans – Adapted from For The Love Of Cooking

Ingredients:

½ cup diced green pepper

1 tbsp vegetable oil

6 tbsp red onion, finely diced

½ small serrano pepper, finely minced

4 large cloves of garlic, minced

½ tsp cumin

½ tsp dried coriander

½ tsp chili powder

¼ tsp paprika

¼ tsp dried oregano

Sea salt and freshly cracked black pepper, to taste

2 (15-oz) can of black beans, drained

½ cup chicken broth or vegetable broth

Instructions:

Heat the oil in a large saucepan over medium heat, add the onion and green pepper and cook, stirring often, for 2 minutes.

Add the garlic, cumin, coriander, chili powder, paprika, oregano, sea salt, and freshly cracked black pepper, and cook, stirring constantly, for 1 minute.

Add drained black beans, chicken broth, and bring to a boil.

Reduce to low and cook for 10 minutes, stirring occasionally. Taste and re-season if needed.

Serve the beans with a sprinkling of chopped cilantro and cotija cheese, if desired. Enjoy

This is my plate.

The Verdict:

Both dishes were a hit with all six of us with only Bev, with the failing taster, saying that the enchiladas needed more flavor.

Photos can be slightly enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

6/19/25 event date