Roasted Chicken & White Bean Enchiladas

Can’t get enough…

Now, you can never have enough roasted chicken, right? Especially this time of year when you need it for soups, chili and great tasting meals like the one today. I normally purchase two or more roasters or hens when they go on sale. A little prep and into the oven they go roasting away and to later wait for further use. Kinda of like squirrels storing away nuts, that is how I am about roasted chicken. I know what you are thinking, dont’ go there. I mean, you can never have enough…

Sometimes, when I have the time, I use the crock-pot way of roasting chicken and normally put 2 birds in at a time. Yes, you can roast chicken in a slow cooker with great results like I did in a previous post and this method makes for fine, tasty meat. Today’s recipe would benefit with adding a bit of liquid smoke flavor to the chicken. And, when I am really in a hurry and find I have run out of roasted chicken, yikes, I simply purchase a roasted one from the local grocer, again, a BBQ flavored one would do nicely here.

This recipe is enough for two pans of enchiladas. I made a pan one night and the other a few nights later and still had about 2 cups of the corn mixture left, enough to jump start a pot of chili.

However you come about your roasted chicken makes no difference in this recipe as the real flavor is in the mix of Mexican spices and sausage. All together with the added vegetables makes for one tasty, fine eating plate of creamy enchiladas. (Forgive the day after photos!) Enjoy!

Roasted Chicken, Chorizo & White Bean Enchiladas
makes two pans, 12-16 enchiladas

1 -16 ounce fresh chorizo sausage

1 large white onion -chopped
1 medium bell pepper -chopped

2 jalapeños -seeded & minced
1 tablespoon ground cumin
1 tablespoon mild chili powder
1/2 tablespoon chipotle chili powder
1/2 teaspoon dried oregano leaves
1/2 teaspoon ground coriander

1 -11 ounce can Chipotle White Corn
1 -14.5 ounce can petite diced tomatoes, drained
1 -15.5 ounce can white cargamanto beans (I used similar Navy the last time)
1/2 cup sour cream
1/2 cup Enchilada sauce, homemade or store bought
2 cups shredded Monterey jack or Mexican blend cheese, divided
2 1/2 cup shredded roasted chicken
1 package of 8-inch round corn tortilla

3/4 cup Enchilada sauce
1/2 cup sour cream
3 green onions, chopped
1/2 cup shredded cheese, divided

Remove sausage from casings if you are using links. Place the meat in a heavy skillet and cook over medium high heat, stirring often to keep the sausage crumbly until brown, drain off any grease. Add the olive oil and cook the onions, bell peppers until just tender. Add the jalapeños, seasonings, corn, tomatoes and beans. Heat for a few minutes stirring evenly. Fold in the enchilada sauce, 1 cup of the cheese and sour cream. Turn off the heat and put aside. 

Spray two 8.5×11.5-inch casserole dishes with cooking oil if making both pans. Warm the tortillas between paper towels in microwave for about 1 minute. Place about 1/4 cup chicken down the center of a tortilla, add about 1/3 measuring cup of the chorizo filling, roll up and place seam side down in the baking dish. Repeat making 12 enchiladas placing 6 in each casserole. The pan can hold eight if you need to make a larger batch. Cover tightly with foil for a soft enchilada or bake uncovered for a crispier outer shell. Bake in a 350-degree oven for 30 minutes. 

Make the sauce by stirring the enchilada sauce, half of the remaining cheese, green onions and sour cream in a bowl. 

Remove foil if using from enchiladas, spread sauce down the center, and sprinkle with remaining cheese. Bake for 10 to 20 minutes or until bubbly.

Notes: If you cannot find this type of corn, use a can of white corn with about 1/4 teaspoon chipotle powder. 
If fresh chorizo sausage is not available as it was not for a previous recipe one time, my butcher suggested using a fresh, hot flavored Italian sausage, and I did which turned out pretty darn good.
I like my creamy Western style enchilada sauce for this recipe.

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