Chicken Enchiladas

There are several meals I like to make with leftover roasted chicken and one of them is enchiladas. This recipe does not call for a large amount of sauce and we like it that way, but if you like, you can double up on the sauce recipe. If your family doesn’t leave you with leftover chicken, pick up a rotisserie chicken, allow to cool , debone and use for several recipes. You can freeze cooked chicken  in small ziplock bags.

 

Filling:

1/2 chopped onion
1/4 chopped green pepper
1- 2 Tbsp butter
2 c cooked chicken, cubed
7 oz can green chili peppers, chopped
(OR canned jalapeno peppers - I use about 10 slices,
chopped fine)

 

Sauce:

2 Tbsp butter
3 Tbsp flour
1 tsp cumin
1 tsp Mexican spices
½ tsp coriander of chili powder
½ tsp salt
1 1/2 cups chicken broth
(OR dissolve 1 bouillon cube in hot water)
1 cup tomato sauce
½ cup sour cream
2 cups jack cheese, (OR cheddar), divided

 

10 small soft tortillas

 

Method:

1. In saucepan, cook onion and pepper in butter until tender.
2. Combine onion mixture with chicken and chili peppers in a bowl.
3. In saucepan, melt 2 Tbsp butter blend in flour, spices and salt with whisk; adding broth and tomato sauce, stirring until bubbly. Remove from heat; stir in sour cream and 1/2 the cheese.
4. Stir half the sauce into chicken mixture in bowl.
5. Spread a thin layer of sauce over bottom of baking dish.
6. Soften tortillas by warming and fill each with some chicken mixture. Roll up.
7. Arrange filled tortillas in baking dish.
8. Pour remaining sauce over tortillas. Sprinkle with remaining cheese.
9. Bake, covered, at 350F for 25 min or until bubbly.
10. Serve with Spanish rice, baked beans and veggies with a sour cream dip.