Feed an entire crowd or just a few. These Chicken Enchiladas will have them singing your praises, stuffed with shredded cheese and chicken, and topped off with a yummy enchilada sauce, and even more cheese slathered on the top. This homemade classic is an all-time favorite no matter who is sitting at the table.
Intermediate | Main Dish | Serves 6 - 8
4 - 6 chicken breast, cooked and shredded
3 tablespoons butter (salted or unsalted)
4 tablespoons all-purpose flour
3 tablespoons chili powder
½ teaspoon garlic powder
¼ teaspoon oregano
½ teaspoon salt
½ teaspoon cumin
2 cups chicken broth
1 (16oz) can mexican enchilada sauce (green or red)
Grated Mexican cheese, like queso Blanco
1 cup of sour cream, optional
Mix the can of green sauce, the 2 cups of chicken broth, and all the spices, together in a pour-able container, stir well and set aside.
Grease a glass 9 x 12 casserole dish, set aside.
In a skillet over medium to high heat, melt the butter. To the melted butter, add the flour and stir continuously and vigorously until the flour begins to turn a light caramel color and begins to release a slight nutty aroma.
While continuing to stir, turn the heat off and do not stop stirring.
While stirring, quickly pour all of the liquid mixture, all at once, over the hot creamy flour, while vigorously stirring. The mixture will fluff-up as the liquid hits the hot flour. Please note that the flour will fluff-up the second the liquid hits it, but it will NOT spatter. There is no danger, just note that the mixture is transitioning into a sauce and the consistency of the cream into sauce will immediately change. Continue stirring vigorously until the mixture is smooth and lump-free. This process moves rapidly and in less than a minute, it will be a wonderfully smooth sauce, very quickly. The key is to continue to stir through this process, so the flour does not have an opportunity to do anything other than become wonderfully smooth and lump-free.
Turn the heat back on to medium and continue stirring as the sauce thickens a bit.
When the sauce is smooth and has thickened somewhat, turn the heat off.
Take one corn tortillas at a time and carefully dip it into the sauce. Then carefully lift it out of the sauce, placing it on a plate.
Fill the tortillas with chicken, sour cream (if using), cheese, and sauce. Roll it up carefully and as tightly as possible, placing it seam side down in the casserole dish. Repeat with the rest of the enchiladas, assembling them snuggly and neatly in the casserole dish.
Once done, pour the rest of the sauce over the top and finish with a layer of cheese.
Place the baking dish in the oven at 350°F for 20-25 minutes.
Please note that any adjustment in the quantity of this recipe may result in more or less baking time.