Creamy Chicken Enchiladas

I came up with this recipe this last week when I signed up to take dinner to a family in the ward. It is a knock out too. My kids loved it, I loved it. I only hope the family I made it for loved it too. We normally don't eat leftovers, but Beckham managed to finish them all off. Yup, they were that good!!

3 chicken breast cut into 1 inch cubes
2 ears of corn, with the corn cut off the cob
1 onion diced small
1 package cream cheese, cubed and at room temp.
1 can diced green chilies
1 tsp salt
1tsp pepper
4tsps chili powder
10 flour tortillas
1 can green chili enchilada sauce
1/2 cup shredded cheddar cheese

1. Preheat a large skillet over medium-high heat
2. add 1 tablespoon oil
3. In batches, add the chicken and cook until brown at edges
(you will need to add more oil for each batch)
4. Remove all chicken from skillet and set aside
5. Add onions and saute for about 3-4 minutes, just until they become soft
6. Add the fresh corn and saute for another 3-4 minutes
7. Sprinkle onions and corn with salt, pepper and chili powder
8. Add chicken back to pan
9. Add cream cheese and can of chilies, stir until cream cheese has complete melted and everything is combined
10. Grease a 9x13 baking dish
11. to each flour tortilla add about 2 big scoops of the chicken mixture, roll and place in dish
12. Cover all rolled tortillas with green enchilada sauce, top with 1/2 cup shredded cheddar cheese
13.Bake at 350 for 30-45 minutes until cheese is bubbly and golden!

This really is an excellent dish!

Spinach and Black Bean Enchiladas

This recipe came out of necessity. I'm trying to use what I have and make it taste good. I looked online at a few recipes and came up with this one. In my bountiful basket booty there was a bundle of spinach. It wasn't looking too hot and I knew I needed to use it up quickly. In addition to that I bought several packages of baby spinach on sale at Reams. I love love love mexican food and thought it a good idea to mask the flavor of spinach in some saucy goodness. Well, it worked. And it worked beautifully. As we were going to bed last night Brent told me, "Those enchiladas were really good." They must have been for him to tell me as we were going to bed.

3lbs spinach sauted and chopped
1 can black beans drained and rinsed
1 can red mild enchilada sauce
1 onion diced
2 cloves garlic finely minced
2 tablespoons butter
2 tablespoons canola or olive oil
1 tablespoon chili powder
2 tsp paprika
1 tsp salt
1 tsp pepper
1/4 cup flour
1 cup stock(any kind you have; chicken, veggie I used beef cause it's what I had)
1 1/2 cups cheddar cheese
12-15 corn tortillas cut into 1 inch squares

1. Heat butter and oil in a large pan, add onions and garlic. Saute until softened
2. Add spices and cook for 3-4 minutes to toast
3. sprinkle onions with flour and saute for another 3-4 minutes to cook off flour taste
4. Add stock and stir until thickened
5. Once thickened add chopped spinach and black beans
6. In a medium bowl place diced tortillas and enchilada sauce, mix well
7. In a well greased 9x13 baking dish dump half the tortillas and spread evenly along bottom
8. Dump the entire Spinach mixture and then sprinkle with 1 cup cheese
9. Spread remaining tortillas on top of spinach mixture and sprinkle with 1/2 cup cheese
10. Bake in a 350 oven for 30-45 minutes until top is golden brown!

Due to time restraints I didn't roll each tortilla. You could for a prettier presentation. But me being the busy mother of 6 children love the casserole approach. All my kids ate it except for Beckham and Grace. They just ate the tortillas.

I will be making this dish again. Hannah requested that I keep this one.