I was introduced to these enchiladas when I began to date my husband. My mother-in-law grew up eating chicken enchiladas on Christmas Eve and passed the tradition on to her family. After getting married, my husband and I adopted the recipe and adapted it to our lifestyle. These enchiladas represent comfort food; however, they are a labor of love. To make the process less labor intensive, you can use store-bought roasted chicken and salsa, but the flavor won’t be as memorable. I implore you to use the homemade cream of chicken.
- 3 cups homemade cream of chicken, see notes for recipe link
- 1 1/4 cups sour cream, at room temperature
- 1 1/2 cups salsa, see notes for recipe
- 4 ounces chopped Hatch green chiles, canned or broiled, see notes for recipe
- 2 1/2 teaspoons kosher salt
- 1 teaspoon cumin
- 1/4 teaspoon cayenne pepper, more to taste
- 2 15- ounce can black beans, drained
- 2 cups corn, fresh or frozen
- 4 cups shredded rotisserie chicken
- 1 bag shredded Mexican cheese blend
- corn tortillas
- paprika or cayenne, for topping
- cilantro leaves, chopped
Heat the oven to 350 degrees.
In a large pan, combine the cream of chicken, sour cream, salsa, chiles, salt, cumin and cayenne. I use the same large pan where the cream of chicken is made. Heat slowly on medium low. Add the black beans, corn and chicken, stir well. Lower the heat to low and heat through.
In a skillet, heat up the corn tortillas, 1 or 2 at a time, on low. Begin to layer the bottom of a 9×12 baking pan with the heated tortillas. Once there is 1 layer of tortillas, add 2 to 3 hearty ladlefuls of the chicken mixture. Be sure to evenly spread the mixture over the tortillas. Add a generous layer of shredded cheese. Repeat steps 3-4 one more time.
Sprinkle paprika or cayenne powder on top of the enchiladas and place in the oven. Cook for 20 to 30 minutes or until the cheese is bubbly and the enchiladas are heated nicely. Top with the cilantro and serve warm.
Construct the enchiladas as instructed above. Cover tightly and place in the fridge.
Bring the enchiladas to room temperature before baking. Place the enchiladas in a 350-degree oven and heat through (about 30 to 45 minutes).