Green Chile Enchiladas

It's been awhile since I made real enchiladas and not an enchilada casserole. However, this dish still has many elements that are little more casserole like. Most enchiladas only come with just meat and cheese. I love to layer in different flavors.

Serves 6

1 pound / large can of green enchilada sauce

1 chicken breast from a leftover rotiseree chicken and add a little bit of dark meat too. Diced.

3 whole red chiles. Remove seeds and dice.

1 can mild green chiles (one mini can)

1 onion, diced

3 garlic cloves, minced

1 can black beans, rinsed and drained.

1/2 small container heavy whipping cream (eyeball it)

6 flour tortillas

1.5 cups mozzarella cheese, shredded

1.5 cups sharp cheddar cheese, shredded

In a large bowl combine the chicken, both chiles, onion, garlic, and beans. add a generous splash of green enchilada sauce and mix thoroughly.

Take a 9 x 13 baking dish and pour enough enchilada sauce to coat the bottom, but not too much that it's swimming in it. Then take the whipping cream and drizzle in a few tablespoons of heavy whipping cream. Stir to mix.

Grab a tortilla and fill with a few big spoonfulls of the mixture. Then add little of each cheese. Roll it up and place in the baking dish that is lined in sauce. Repeat until your pan is full.

Pour over the top the rest of the can of enchilada sauce evenly over all the enchiladas. Then take the whipping cream and pour a little over the top as well. Top with mozarella and cheddar cheeses. Cover with foil, and bake in a 375 oven for 30 minutes. Then remove the foil, then broil for 5-10 minutes, until just browned on top. Allow a few minutes to cool before serving.

Enchiladas Raw Enchiladas Done