Chicken Enchiladas
3 Tbl. unsalted butter
3 Tbl. flour
1 (14.5 oz.) can low-sodium chicken broth
1 c. sour cream
1/4 - 1/2 c. green salsa, depending on how spicy you want it
or 1 (4 oz.) can diced green chiles
rotisserie chicken, shredded
or season a few chicken breasts with taco seasoning
and bake until done, then shred
2-3 c. Monterey Jack cheese, shredded
or whatever cheese you have on hand
or whatever cheese you have on hand
8-10 corn or flour tortillas
chopped cilantro, opt.
For the enchilada sauce: melt butter over medium heat in a large skillet. Whisk in the flour, one Tablespoon at a time, to prevent lumps from forming. Cook a minute or two to cook off the flour taste, stirring occasionally. Gradually whisk in the chicken broth and whisk until smooth. Continue cooking until thickened, about 5-10 minutes, stirring occasionally. Once it reaches desired thickness, remove from heat and stir in the sour cream and green salsa; set aside. Heat tortillas for 10-15 seconds in the microwave until pliable. Divide shredded chicken between tortillas, top each with a little bit of cheese and cilantro. Roll up and place seam-side down in a 9-13 inch pan. Cover with the enchilada sauce and top with remaining cheese. Bake at 350 degrees for 25 minutes or until bubbly. Broil for a minute or two at the end if you want the cheese to brown.
Chef's Note: I cooked two chicken breasts that I seasoned with taco seasoning and I had enough chicken for 6 enchiladas. I used 1/2 cup of green salsa in the sauce and I made half with corn tortillas and half with flour tortillas.
Chef's Note: I cooked two chicken breasts that I seasoned with taco seasoning and I had enough chicken for 6 enchiladas. I used 1/2 cup of green salsa in the sauce and I made half with corn tortillas and half with flour tortillas.
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