I love Mexican food, pretty much any way I can get it. There aren’t a lot of Mexican food restaurants where I live (huge bummer) so I usually have to end up satisfying my cravings myself. Tonight I wanted enchiladas. I love all kinds of enchiladas, red, green, mole – whatever, but tonight I was in the mood for white, creamy, chicken ones. They came out awesome. I can’t actually get canned Mexican chiles here, so I found a similar fresh one and roasted them myself. I just put canned chiles in the recipe to make it easier.
from: ben rayl, in copenhagen dk
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- vegetable oil - 1 tbsp
- jalapeno - 1, seeded and minced
- onion - 1 large, diced
- chicken breast - 3 cups, cooked and shredded
- green chiles - 2 4 oz cans, drained and chopped
- chicken broth - 2 cups, divided
- heavy cream - 1/2 cup
- butter - 2 tbsp
- flour - 2 tbsp
- sour cream - 1 cup
- cumin - 1/2 tsp
- garlic powder - 1/2 tsp
- monterey jack cheese - 2 cups, grated
- salt and pepper - use very generously
- flour tortillas - 12 small
- cilantro - chopped, for garnish
- Pre heat your oven to 350 F (175 C) and grease a 9 x 13" casserole dish.
- Heat the vegetable oil in a medium skillet over medium heat and cook the jalapeno and onion together until beginning to soften, about 3 - 4 minutes.
- Add the shredded chicken, about half of the green chiles, 1/2 cup of the chicken broth and the cream and stir together well. Cook for a few minutes, until hot, then remove from heat and set aside.
- In another skillet, melt the butter over medium heat, then whisk in the flour - cook for about 1 minute, then pour the remaining chicken broth. Cook for another minute or two, whisking constantly, then stir in the remaining chiles, sour cream, cumin and garlic powder.
- Remove from heat and stir in half of the shredded cheese and generously salt and pepper.
- Heat the flour tortillas in the microwave about 30 seconds, just enough to soften them.
- Place about 1/3 cup of chicken filling in each tortilla, roll tightly, and place seam side down in your casserole dish.
- Pour the cheese sauce over the top and sprinkle with the remaining shredded cheese.
- Bake for about 30 minutes, until the cheese is beginning to brown and is bubbly.