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Makes 10-12 Enchiladas
10-12 Flour Tortillas
2 cups seasoned, cooked, and shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
2 Tbsp. Corn Starch
2 cups chicken broth
1/2 Teaspoon of Salt and Pepper
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
1 teaspoon Cumin
1 Finely Chopped, seeded Jalapeno or 1 small can chopped green chilies
1 cup sour cream
Preheat oven to 375 degrees. Grease a 9×13 pan.
In a medium size bowl, mix chicken and 1 cup of cheese. You want the mixture to be moist but not soupy. If it isn't moist, add a tiny bit of chicken broth.
Place a spoonful of the mixture into a tortilla, roll it up, and place it in the pan. Repeat until the pan is filled.
In a sauce pan, combine butter, corn starch, broth, and seasonings. Whisk until smooth. Heat over medium heat until it bubbles and begins to thicken. Remove from heat and stir in sour cream & chopped Jalapenos or green chilies.
Pour mixture over enchiladas and top with the last cup of cheese.
Bake for 30-35 min or until it is vigorously bubbling and the cheese is browning.
Comments
I used 12" tortillas. For the filling, I used 3 cups (1.15 lb) chicken and 1 1/2 cups cheese. 6 comfortably filled tortillas filled a 9x13 pan. It was enough for 5 people, but I wouldn't be comfortable serving that few for 5 working people.
ReplyDeleteThe sauce/enchilada ratio was perfect.
I cooked my chicken breasts by baking them. I placed then in a pan with enough water to cover the bottom, seasoned them, covered the pan with foil, and baked it at 350 for 20-25 minutes.
ReplyDeleteI think you could add 2 cups of water and use it for your broth later on. Make sure you season the chicken really, really well. Otherwise the inside of the enchilada will be bland.