STREAMING NOW: No Reservations

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is my mother's version of several of her favorite recipes in one. A big hit all around the family! Serve with shredded cheese, avocado slices, and fresh salsa on top for a nice, fresh, and tasty garnish.”
READY IN:
3hrs 25mins
SERVES:
6-8
YIELD:
8 enchiladas
UNITS:
US

Ingredients Nutrition

Directions

  1. Place chicken breasts in small or medium crockpot. Mix water and taco seasoning in small bowl; pour over chicken. Cook on high heat about 2 hours or until done.
  2. Sautee the chilies, onion, and garlic in the oil until tender, about 5 minutes.
  3. Shred chicken with fork and knife in crockpot; turn heat to low.
  4. Add green chili mixture to chicken. Add in black beans and cream cheese.
  5. While cooking on low, begin sour cream sauce as follows:
  6. Melt butter in saucepan over medium-high heat. Whisk in flour; continue stirring until thick and bubbly, about 1 minute. Slowly add in chicken broth and water, continuing to stir mixture. Continue stirring until thickened. Add in sour cream.
  7. Pre-heat oven to 350 degrees Fahrenheit.
  8. Fill tortillas with chicken mixture; roll and lay in greased 9x13-inch baking dish. Pour sour cream sauce over the top, covering all enchiladas. Sprinkle with shredded cheese.
  9. Bake in pre-heated oven until cheese is hot and bubbly, about 25 minutes.
  10. Serve warm with extra cheese, avocado, and salsa, if desired.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: