My oldest sister says I’m overly fond of using cheese in my recipes. She’s right, but it’s one of those foods I find hard to resist and, since my guys have high metabolism (yes, makes me sick too), I get no complaints from them. Though this dish was a hit, I’ve made adjustments to the recipe to improve on it (could have used more chicken).


1 tsp olive oil

1/4 cup diced onion

1-4.5 oz can diced green chiles

1-15 oz can Cannellini beans, drained

1/2 cup chicken broth

1 tsp cumin

2-13 oz cans chicken breast, drained


1 tbsp butter

1/2 cup diced onion

2 tbsp flour

1 cup chicken broth

3/4 cup half-and-half

1-4.5 oz can diced green chiles

2 tbsp diced jalapenos

1/2 tsp sea salt

1/2 cup light sour cream


6 oz cheddar jack blend cheese

10 large flour tortillas

Optional topping: 2 cups shredded lettuce, 2 tbsp minced cilantro, 1 green onion (sliced thin)

1) Preheat oven to 375 degrees

2) CHICKEN & WHITE BEAN FILLING: Heat oil in large skillet over medium heat; add onions and cook 2-3 minutes; add green chiles, beans, chicken broth, and cumin; stirring occasionally, cook 10 minutes; add chicken and cook 5 minutes; set aside

3) GREEN CHILE SAUCE: Melt butter in large skillet over medium heat; add onions and cook 2-3 minutes; sprinkle flour over onions and stir well; cook 1 minute; stir in chicken broth and half-and-half and cook 4-5 minutes until sauce thickens; add green chiles, jalapenos, and salt; cook 1 minute and remove from heat; stir in sour cream

4) Pour 1/2 cup of green chile sauce in bottom of a 9×13″ casserole dish and spread evenly across the bottom; lay out tortillas and divide chicken and white bean filling among them; roll tortillas and place seam side down in casserole dish

5) Pour remaining green chile sauce over enchiladas and top with cheese; cover casserole dish with aluminum foil and bake 25-30 minutes; remove aluminum foil and bake an additional 3 minutes; remove from oven and either serve as is–Yum!–or go the extra mile and scatter shredded lettuce, cilantro, and green onions on top; ring the dinner bell!

Servings: 6-8 (depending on how many guys and how hungry they are)

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 07/17/12–the one that disappeared into a black hole (which is the reason WordPress and I met up).


Obviously enchiladas are a family favorite since I make them a couple times a month. They’re all good–really can’t go wrong with enchiladas–but the roasted red pepper makes these stand out beautifully. Easy to make and too good not to eat down to the last serving.

Chicken-Roasted Red Pepper Enchiladas

3 cups chopped deli-roasted chicken

1-1/2 cups chopped roasted red pepper (I used jarred)

1 cup frozen corn, thawed

1/2 cup (4 oz) reduced fat cream cheese, softened

1/2 tsp ground cumin

1/4 tsp sea salt

1/4 tsp ground black pepper

9 small corn tortillas

1 tbsp olive oil

1-1/2 cups chopped onion, divided

1 cup chicken broth

3/4 cup salsa verde

3 tbsp chopped jalapeno pepper, divided (yes, the picture shows minced but that’s because I let Junior Too have at it)

3/4 cup grated triple cheese (white, sharp, and mild cheddar mix)

1) Preheat oven to 425 degrees; lightly oil a 13×9″ baking dish

2) To medium-sized mixing bowl, add: chicken, roasted red pepper, corn, cream cheese, cumin, salt, and pepper; mix well and set aside

3) Heat large skillet over medium-high heat; cook tortillas 30 seconds each side (2 at a time if your skillet is large enough); cut into quarters and set aside

4) To same skillet over medium-high heat, add 1 tbsp olive oil and onions; cook 7 minutes, stirring often, until softened and transfer half the onions to the chicken mixture and mix well

5) Return skillet with remaining onions to stove top and heat over medium; add chicken broth, salsa verde, and half the jalapenos; cook 10 minutes, stirring salsa mixture occasionally; remove from heat

6) Spread 1/2 cup salsa mixture over bottom of baking dish; layer half the tortilla quarters over salsa, followed by half the chicken mixture, the remaining tortilla quarters, and the remaining chicken mixture; bake in oven 15 minutes; scatter cheese and remaining jalapeños over top and cook additional 3 minutes until cheese melts; serve it up!

Servings: 6


I love making a big pan of enchiladas since my guys never leave the table less than satisfied and, as an added bonus, I usually have leftovers for lunch the next day (maybe even the day after that). And these enchiladas, filled with chicken and refried beans and all manner of other good things, is definitely worth revisiting time and again. Thumbs up!

Chicken-Bean Enchiladas

1 tbsp olive oil

1 onion, diced

1-10.5 oz can cream of chicken soup

1 cup reduced-fat sour cream

4 cups chopped chicken (I used deli-roasted)

8 large flour tortillas

1-16 oz can reduced-fat refried beans

2 cups shredded sharp cheddar cheese

2 cups enchilada sauce

2 scallions, sliced thin

1/4 cup sliced black olives

1) Preheat oven to 375 degrees; lightly oil 13×9″ baking dish

2 To large skillet add olive oil and heat over medium-high; add onions and cook, stirring often, 5 minutes until onions soften

3) Reduce heat to medium and stir in cream of chicken soup, sour cream, and chicken; cook 5 minutes, remove from heat, and set aside

4) Lay out flour tortillas and divide refried beans between them (about 2 tbsp each), spreading close to edges; divide onion-sour cream-chicken mixture between tortillas, spooning down center; scatter 1 tbsp cheese over top (reserving balance of cheese for later); roll up tortillas and place seam-side down in baking dish

5) Pour enchilada sauce over enchiladas and bake in oven 30 minutes; scatter reserved cheese, scallions, and black olives over enchiladas and cook an additional 5 minutes; remove from oven and serve it up!

Servings: 6-8


This is my version of Ree Drummond’s White Chicken Enchiladas. And were they ever tasty! I substituted half-and-half for heavy cream, used canned–yes, canned!–chicken breast, and when it came time to roast those pretty peppers… Well I was a bit impatient and took a somewhat different route.

White Chicken Enchil-Ah!-Das 2

1 red bell pepper, diced

1 yellow bell pepper, diced

1 green bell pepper, diced

1 tbsp olive oil

1 large onion, diced

3 tbsp diced jalapenos (I used a jar version)

3-12.5 oz cans chicken breast in water (drain but reserve liquid if you’ like to use in place of some of the chicken broth below)

3 cups chicken broth, divided (2 cups of my chicken broth came from liquid drained off canned chicken above), divided

1-1/2 cups half-and-half, divided

1 tsp paprika, divided

1/4 tsp sea salt

4 tbsp butter

1/4 cup all-purpose flour

1-1/2 cups grated Monterey Jack cheese

1 cup reduced-fat sour cream

16 small corn tortillas

1 cup grated mild cheddar cheese

Optional: salsa, cilantro, extra sour cream for serving

1) Preheat oven to 350 degrees and lightly oil a large baking pan

2) In large non-stick skillet over medium-high heat, cook all three bell peppers for 5-6 minutes; transfer to a medium bowl and set aside

3) Return skillet to heat; add olive oil, onion, and jalapenos; saute 4-5 minutes; add drained chicken, 1 cup chicken broth (reserving 2 cups), 1 cup half-and-half (reserving 1/2 cup), 1/2 tsp paprika (reserving 1/2 tsp), and salt; stir to combine; add half the diced bell peppers, stir, and cook 2-3 minutes; remove from heat and set aside

4) Heat another large skillet over medium-high heat, add butter and melt; sprinkle in flour and whisk to combine for 1 minute; pour in reserved 2 cups chicken broth, stirring continuously; cook until sauce is smooth, about 2 minutes; pour in reserved 1/2 cup half-and-half and stir; add reserved 1/2 tsp paprika and 1-1/2 cups grated Monterey Jack cheese and stir; add sour cream and remaining bell peppers and stir; cook 2-3 minutes, remove from heat, and set aside

5) Warm tortillas in microwave until soft (I did this in two batches); spread about 3 tbsp of chicken mixture down center of each tortilla, roll up, and place seam side down in baking dish; if you have chicken mixture left after filling tortillas, spoon across top of enchiladas

6) Pour sauce over enchiladas; cover pan with aluminum foil and bake 25 minutes; remove aluminum foil, sprinkle cheddar cheese over top, and bake additional 5-7 minutes until cheese melts

7) Serve to everyone’s delight, with or without the optional additions

Servings: 8

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 04/10/12


For our weekly get together with friends, I served Chicken and Cream Cheese Enchiladas Doused in Salsa Verde. And–boy!–did they go fast. On top of being decidedly tasty, the dish was fairly easy to put together, leaving plenty of time to toss together a light salad and set a pretty table. All thumbs up!

Chicken Cream Cheese Enchiladas Doused in Salsa Verde

olive oil spray

1 tbsp olive oil

1 cup diced red onion

1-4.5 oz can green chiles

1/4 cup chopped cilantro, divided

2-1/2 cups chopped baby spinach

3 cups shredded cooked chicken (canned chicken breast works great in a pinch)

1-8 oz pkg reduced fat cream cheese

2-1/2 cups shredded Monterey Jack cheese with jalapenos, divided

sea salt

ground black pepper

12 taco-sized flour tortillas, room temperature

1-16 oz jar salsa verde, room temperature

1 cup grape tomatoes, halved

1/2 avocado, diced

1) Preheat oven to 350 degrees; lightly oil large baking dish with spray olive oil

2) Heat 1 tbsp olive oil in large skillet over medium-high; add onion and cook 5 minutes until soft and lightly browned; add green chiles, cilantro (reserving 1 tbsp for topping), spinach, and chicken, and stir to combine; add cream cheese and 2 cups (reserving 1/2 cup) Monterey Jack Cheese and stir constantly until both cheeses melt; season with salt and pepper to taste; remove from heat

3) Spoon chicken-cheese mixture down center of each tortilla and roll up; place tortillas side by side in baking dish (I placed seam-side up and tucked tortillas’ leading edges into adjacent enchiladas); spray top lightly with olive oil and bake in oven 25-30 minutes until tortillas are golden brown; remove from oven, pour salsa verde over top, sprinkle with reserved 1/2 cup Monterey Jack cheese, tomatoes, avocado, and reserved 1 tbsp cilantro; return to oven and bake 3-5 minutes until salsa verde is heated and cheese melts; serve with a light salad and enjoy!

Servings: 6


From my weekly menu I picked Tomato-Stuffed Beef-Topped Enchiladas (featured in an October post) to make for dinner. But…no ground beef. I don’t recall what I made with it in the week since I purchased it, but after my frenzied freezer search yielded nada, I turned to my pantry for a substitute. Thank goodness for canned chicken breast. As with the beef version, these enchiladas are filled with juicy tomatoes, green chiles, and cheese–and the chicken is incorporated into the sauce and poured over all. So was it as well received as the beef version? Absolutely! Disaster definitely averted.

Tomato Stuffed Chicken Topped Enchiladas1


3/4 cup diced onion

2-10 oz cans chicken breast (don’t drain)

1-10 oz can enchilada sauce

1-6 oz can tomato paste

1 tsp ground cumin

1/4 tsp ground black pepper


10 medium-sized flour tortillas

2 large tomatoes, diced

1-4 oz can diced green chiles

2 cups grated sharp cheddar cheese, divided

1 tbsp chopped cilantro (optional)

1) Preheat oven to 350 degrees; lightly oil 9×13″ baking pan

2) In large skillet over medium-high heat, cook onions 5 minutes; add chicken and water in which it’s packed and cook 3 minutes; stir enchilada sauce, tomato paste, cumin, and pepper; cook 5 minutes, stirring often; remove from heat and set aside

3) Heat tortillas in microwave 15-20 seconds; lay out tortillas and equally divide tomatoes, green chiles, and 1-1/4 cup cheese (reserving 3/4 cup for topping) between tortillas; roll up and place in baking dish

4) Pour chicken sauce over enchiladas; bake in oven 30 minutes; sprinkle reserved 3/4 cup cheese on enchiladas and bake additional 5 minutes; remove from oven, scatter with cilantro, and serve with a nice salad

Serves: 6


Avocados are the “icing” on this delicious dish. “Thumbs up” from all my guys and a big THANK YOU from me to them for saving room for dessert so I could enjoy leftovers for lunch.

1-8 oz pkg reduced-fat cream cheese

1-1/2 cup salsa verde (the green stuff)

4 cups coarsely chopped fresh baby spinach

2-10 oz cans chicken breast, drained (or, better yet, 2-1/2 cups of deli-roasted chicken)

12 soft taco-sized flour tortillas

2-10 oz cans mild red enchilada sauce

1/4 cup chunky salsa (the red stuff)

8 oz Pepper Jack cheese, grated

3 cups shredded iceberg lettuce

1 cup diced tomatoes

1 avocado, pitted, peeled, and sliced thin

1) Preheat oven to 350 degrees and lightly oil a 9×13 baking dish

2) To large, microwave-safe bowl, add cream cheese; microwave 1 minute to soften; to cream cheese, add: salsa verde, spinach, and chicken; mix well to combine

3) Lay out flour tortillas; divide cream cheese mixture between tortillas, spooning down center of each tortilla; roll tortillas and place, seam-side down, in baking pan

4) In medium bowl, combine red enchilada sauce and chunky salsa; pour sauce over enchiladas; place enchiladas in oven and bake 25 minutes; sprinkle Pepper Jack cheese over enchiladas and bake additional 5 minutes; remove from oven

5) Scatter lettuce, tomatoes, and avocados over enchiladas and serve

Servings: 6-8

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 06/22/12.