The Dinner Club already contains one enchilada recipe, but for Mexican fare I think there is always room for two. This isn't spicy, but it is extremely flavorful.
1 package of chicken thighs (4-5 thighs) cooked & shredded
1/3 of an onion (chopped)
2-3 garlic cloves (chop or use garlic press)
1 4.5oz can of chopped green chiles
1 15.5oz can of Cannellini beans
1/2 cup of chicken broth
1 tsp chili powder
2 cups of shredded Mozzerella
12 0z of green taco sauce - I like La Victoria
Honestly I am not sure how to shred chicken. I shouldn't say I don't know how, but the method I have in mind would take too long. So I boiled the chicken and chopped it into small pieces. This worked perfectly fine.
Preheat oven to 375.
In a large pan, heat olive oil on medium. Cook the onion and garlic for about 3 minutes. Then add the green chiles, beans, chicken, chicken broth and chili powder. Bring to boil then cover and simmer on low for 15 minutes. Remove the cover continue to simmer about 5 minutes or until the sauce thickens.
Fill each tortilla shell with roughly two hearty spoonfuls of the above chicken and bean mixture. Wrap up the tortilla - I like to leave one side open, but some tuck both ends. To each her own. Place the yummy wrap seam down in a 9x13 pan. Repeat until the pan is full or your chicken & bean mixture is done.
Evenly distribute the green sauce over the enchiladas. Cover with cheese and bake for 20 minutes or until the cheese starts to turn a golden brown. Enjoy!
(Click here for printable recipe)