Sunday, January 05, 2014

Chicken Enchiladas

1 rotisserie chicken
1 onion, chopped
2 cups Jack cheese, shredded
10 fajita size flour tortillas
1/4 butter
1/4 flour
2 cups chicken broth
1/4 tsp cumin
1 small can chopped green chilies
1 cup sour cream

Preheat oven to 350.

Pull chicken off bones, and shred with two forks or cut up with kitchen scissors, then set aside.
Saute onion until soft, add to chicken and toss with 1 cup Jack cheese.

Evenly divide chicken mixture on tortillas,  roll up, lay seam side down in a 13x9 pan .

Make a roux -Melt butter in a saucepan, add flour cook for 2-3 minutes constantly stirring.
Slowly whisk in chicken broth, bring to a boil, reduce heat, add cumin and green chilies, then simmer for a few minutes.  Remove from heat; stir in sour cream.  Pour sauce over the enchiladas and sprinkle remaining cheese over all.

*Bake at 350 for 20 minutes, then place under broiler for just 3 minutes.

Serve with Spanish rice, guacamole etc...


*at this point you can cover with foil and freeze if you wish, or refrigerate for a few hours until ready to bake later in the day.

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