Chicken Enchiladas
Ingredients
- 2 tbsp olive oil
- 1 lb chicken breast boneless and skinless (or shredded rotesserie chicken)
- 1/2 white onion finely chopped
- 1 tbsp ground cumin
- salt and pepper to taste
- 8 flour tortillas
- 2-3 cups shredded cheddar cheese or a combination of cheddar and monterrey jack cheese
- 4 tbsp butter
- 4 tbsp flour
- 2+ cups chicken broth
- 1 cup sour cream
- green chile
Instructions
- Preheat oven to 400 degrees.Warm olive oil in a saute pan, over medium heat. Cut chicken breasts into small pieces, season with cumin, salt and pepper, and saute in olive oil until cooked through. If you are using rotesserie chicken, shred the chicken and place in a bowl. Combine the chicken in a bowl with the chopped onion, a cup of cheese and about a cup of green chile. Heat a comal, griddle or a skillet to medium high. Place the flour tortillas, one or two at a time and heat until soft and pliable, turning them to both sides. Add 1/8 cup of chicken mixture to the center of the tortillas. Roll the filled tortillas and place seam-side down in a greased casserole dish.In a small saucepan, melt butter over medium heat. Sprinkle in flour, and whisk to form a roux. Slowly add in chicken broth, whisking constantly until incorporated and no clumps remain. Remove from heat.Add in sour cream and diced chilies and stir to combine. Add salt and pepper to taste. Pour sauce over rolled tortillas. Top with remaining cup of shredded cheese.Bake in preheated oven for 20 minutes.