Cheesy Chicken Enchiladas 4 T butter 5 T flour 2 (15-oz) cans chicken broth 1 ½ tsp garlic powder 1 tsp onion powder 1 ½ tsp cumin 1 tsp coriander 1 T chili powder 1/8 tsp pepper 1/3 cup sour cream 2-3 shakes Tabasco sauce (or similar hot sauce) Salt to taste 4 oz. cream cheese 1 (7-oz) can diced green chiles 3 ½ cups cooked, shredded chicken 4 cups shredded Monterey Jack cheese, divided 8-10 medium flour tortillas Preheat oven to 350°. Lightly great 9x13 inch pan and set aside. Melt butter in a large skillet over medium heat. When 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 until smooth. 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 is easily stirred. Add green chiles and ½ cup reserved sauce. Stir to combine and add chicken and 2 cups Monterey Jack cheese. To make the tortillas easier to roll, place between damp paper towels and microwave 15-20 seconds. Place about 1/3-1/2 cup chicken mixture on each tortilla and roll tightly. Pour 1 cup sauce into the bottom of prepared pan and spread evenly. Place tortillas snugly in pan. Pour all remaining sauce on top of the tortillas and top with remaining 2 cups cheese. Bake 30-35 minutes, until hot and bubble throughout and cheese is melted. |
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