CHICKEN ENCHILADA’S

This is my friend's recipe and I made some slight adjustments. It is so delicious, fast and easy!  You could use the traditional corn tortilla but I love this with a flour tortilla.

Chicken Enchilada’s

Makes about 8 Enchiladas 

Ingredients

• Roasted Rotisserie Chicken, deboned and cut into pieces about 2 cups*

• 4 Tbsp Butter

• 4 Tbsp Flour

• 1 Tbsp Olive Oil

• 1 Yellow Onion, diced

• 2 Garlic Cloves, minced

• 3 c Chicken Broth

• 2 - 8 ounce packages of Monterey Jack Cheese, shredded

•  ½ c Mexican Blend Cheese, shredded

• 1 c Sour Cream

• 4.5 ounce can of Diced Green Chiles, mild

• 1 package of Flour Tortillas

Directions

Preheat the oven 350°F.

1. Over medium low heat add the olive oil to a skillet.  

2. Add the diced onion and saute for 5 minutes or until translucent.

3. Add the minced garlic and saute for 30 seconds. Set aside.

4. Add the chicken and sauteed onions to a medium bowl mix.  Add an 8 ounce package of shredded jack cheese, mix and set aside.

5. Time to make the roux.  In a medium saucepan over medium low heat, add the butter and melt.  Once melted add the flour stirring constantly for about 1-2 minutes.

6. Add the chicken broth and mix well.  Turn the burner to medium heat and stir occasionally until the sauce starts to thicken.

7. Turn heat off and add in the sour cream and mix until incorporated.  

8. Add in half the 8 ounce bag of the jack cheese and mix until all is melted then add the can of green chiles, stir and set aside

9. Spray a 9x13 and 8x8 casserole dish with cooking spray.

10.  Lay one of the tortillas on a cutting board and add ½ c of the chicken mixture in the middle of the tortilla and roll it up, placing seam side down in the casserole dish.  Continue until all of the chicken is used up - should be about 8 enchiladas.   

11. Pour the sauce over the enchiladas, sprinkle the remaining jack cheese and mexican blend cheese over the top.

12. Bake in the oven for about 25 minutes until bubbly and the cheese is golden.  If you need to broil for a  few minutes to get the cheese golden, remember to always keep an eye on your food when broiling.

13. Let sit for 5-10 minutes before serving.

14. Garnish with chopped scallions and serve with spanish rice and black beans. 

*you will only need to use about half of the rotisserie chicken, save the rest to make chicken salad or freeze it to use later.