Saturday Night Chicken, Cheese And Refried Bean Enchiladas

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 6 tablespoons butter, divided
• 3 cups cubed cooked chicken (or vegetarian chicken)
• 4 medium red chilies, diced (only remove seeds from two of the peppers, use the rest in the recipe)
• 3 garlic cloves, chopped
• 1 red onion, diced
• 1 orange bell peppers, diced diced or 1 yellow bell pepper, diced
• 1 (16 ounce) can refried beans
• 1 lime
• 1/4 cup all-purpose flour
• 10 ounces half-and-half
• 1 bunch fresh cilantro, chopped
• 4 ounces sour cream
• 1/2 cup milk
• 2 teaspoons cumin
• 1 3/4 cups shredded mozzarella cheese, divided
• 1 3/4 cups shredded cheddar cheese, divided
• 8 flour tortillas

Recipe

• 1 melt 2 tablespoons butter in a large skillet over medium heat. place the peppers, garlic, onion and chiles in the skillet.
• 2 cook until onions are translucent.
• 3 add cubed cooked chicken, refried beans and juice of the lime. cook for five minutes over low heat. mix in 1/4 cup mozzarella and 1/4 cup cheddar. set skillet aside.
• 4 preheat oven to 350 degrees f (175 degrees c).
• 5 melt 1/4 cup butter (4 tablespoons) in a medium saucepan over low heat.
• 6 gradually stir in the flour and half-and-half. mix in the cilantro, sour cream, and 1 cup each of shredded cheddar and mozzarella cheese. cook and stir until cheeses are melted. add 1/2 cup milk and two teaspoons cumin and stir until well integrated. the sauce will have a slightly gooey consistency.
• 7 spread 1/4 cup of the sauce on the bottom of a 9x13 inch baking dish.
• 8 roll chicken/bean mixture into enchiladas using the 8 tortillas and line up in baking dish.
• 9 spread cheese sauce on top with a spatula.
• 10 top with remaining shredded mozzarella and shredded cheddar (you should have 1/2 cup of each remaining).
• 11 bake 30 minutes in the preheated oven, until cheese is melted and lightly browned.