I’m sort of a Mexican Food junkie. Just ask Zach! The other night as I was making these, my facebook status announced it to the world, and my Cousin’s wife, Abby, asked me for the recipe. So since I typed it out I figure I might as well share in case someone else is interested in trying them. I’m constantly changing it as I have/don’t have ingredients, but this is it in a nutshell. Feel free to do with it what you want.
about 1/2 to 1/4 cup of onion (depending on how much onion you like- I like, a LOT!)
2 tbs garlic (diced)
2 tablespoons butter
7 oz can of green chilies
1 10oz can of original Rotel (optional)
2 1/2 cups chopped cooked chicken (I usually use the kind out of a can!)
1/4 to 1/2 teaspoon cumin
8-12 oz of cheddar or Monterrey jack cheese
(12) 7in corn or flour tortillas (corn is traditional)
3 Tbs butter
3 Tbs flour
2 c chicken broth (low sodium is best)
1 1/2 c of sour cream
cumin and paprika to taste
remaining green chiles
jalapeno pepper for garnish (optional)
diced tomatoes and fresh cilantro (for garnish- optional)
cheese for garnish
1. In a skillet melt the butter and cook the onion over medium heat until the onion is tender. Remove onions from the skillet.
2. In the same skillet add the chicken, green chilis, and rotel, stir until well combined. If you using canned chicken, drain most of the juices (as you get added salt). When combined add the onions back to the mixture. Combine. Add Cumin to taste. Remove from heat. Spoon about 3 tablespoons of the chicken mixture onto each tortilla near an edge. Sprinkle cheese on top; roll up. Place filled tortillas, seam side down, in a greased, 3 quart rectangular baking dish.
3. In the same saucepan you used for your enchilada filling, melt the butter and add the flour, stirring with a whisk constantly to make a creamy yellow, roux. Add chicken broth and continue stirring until the mixture is smooth. Next, add the sour cream, and cumin. Stir until smooth. Pour the sauce mixture evenly over the tortillas in the baking dish. Cover with foil and bake for about 25 minutes in a 350 degree oven. If desired, sprinkle with more cheese and a diced jalapeno pepper. Bake another five minutes, uncovered, or until cheese melts. I like to add fresh-diced tomatoes (roma are my fruit of choice), and fresh cilantro.
This makes 6 servings when served with rice and beans. I usually serve this with cilantro and onion black beans. I’m not a big Mexican Rice fan, so I don’t serve that normally. The best part about this recipe is that it freezes really well. So I’m known to only cook half of the tortillas, and freeze the remaining mixture and pull it out when I want them. I’ll make sauce fresh and that way you have EXTRA saucy enchiladas!