These enchiladas are amazing. The homemade sauce is the best. I never think to get a picture before they are half gone.
Recipe from Best Bites
Ingredients
Recipe from Best Bites
Ingredients
- 4 tablespoons butter
- 5 tablespoons flour
- 2 15-ounce cans chicken broth
- 1 1/2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 1/2 teaspoons cumin
- 1 teaspoon coriander
- 1 tablespoon chili powder
- 1/8 teaspoon black pepper
- 1/3 cup sour cream
- 2-3 shakes Tabasco (or similar hot sauce), Optional
- kosher salt, to taste
- 4 ounces (1/2 block) cream cheese
- 1 7-oz can mild green chilis
- 3 1/2 cups cooked, shredded chicken
- 4 cups shredded Monterey Jack, divided
- 8-10 medium flour or corn tortillas
- Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with nonstick spray and set aside.
- Melt butter in a large skillet over medium heat. Wen butter is melted and bubbly, add flour and stir to combine. Continue cooking, whisking continuously until mixture is light golden brown, about 2-3 minutes. SLOWLY add chicken broth, whisking constantly, until smooth.*note, if this part ends up a disaster and your sauce looks lumpy and clumpy- it's not ruined! Just pop the entire sauce in a blender to smooth it out, then back in your pan and continue.
- Whisk in garlic powder, onion powder, cumin, coriander, chili powder, and pepper. Bring sauce to a simmer and stir until thickened, 3-4 minutes. Remove from heat and whisk in sour cream and hot sauce. Add salt to taste and set aside.
- In a separate mixing bowl, soften cream cheese in microwave until it's easily stirred. Add green chilies and 1/2 cup reserved sauce. Stir to combine and add chicken and two cups of cheese.
- Pour about 1 cup of sauce into the bottom of prepared pan and spread evenly. Place about 1/3 cup chicken mixture on each tortilla and roll tightly. Place tortillas snugly in pan. Pour remaining sauce on top and top with remaining cheese. Bake 30 minutes, until hot and bubbly throughout and cheese is melted.
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