Chicken Enchiladas

Do you sometimes wonder if there is anything beyond using up left over chicken for soup or for a sandwich? Well we are talking about taking that chicken, shredding it and making Chicken Enchiladas.
This recipe is from my beautiful daughter Jen from her stash of "make these again" recipes. The sauce is what gives these the flavor punch and pulls the dish all together.

 

• 3 cups cooked chicken - shredded
• flour tortillas
• 2 cups shredded cheese - Mexican blend or Monterey Jack
• 2 cups chicken broth
• 8 oz. container sour cream
• 4 oz. can green chilies - chopped
• 1/2 cup onion - small dice
• 4 tbsp. butter (1/2 stick)
• 1/4 cup flour
• 1 tsp. chili powder
• salt to taste
• black pepper to taste
• garlic powder to taste
• onion powder to taste
• cayenne pepper to taste (optional for extra kick)

1. Dice the onions.
2. In a deep skillet, melt the butter over medium low heat. Add in the onion along with salt, pepper, onion powder and granulated garlic and cayenne if you wish - all to taste. Saute until the onions are tender.
3. Next to make the roux, add the flour to the pan and mix well to combine. Cook for about 2-3 minutes until the raw taste is cooked out of the flour.
4. Slowly pour in the chicken broth and using a whisk combine and cook over medium heat, whisking continually until the sauce has thickened, then pull the pan off the heat and add in the sour cream and whisk well to completely incorporate into the sauce.
5. Shred your chicken meat.
6. In a large bowl combine the chicken, 1 cup of the shredded cheese, the green chilies, chili powder and about 1 1/2 cups of the sauce. Mix well and get that chicken all coated nicely.
7. Fill the tortillas with the chicken mixture and roll up.
8. Arrange the tortillas, seam side down in a 9 x 13" oven proof baking dish.
9. Spoon the remaining sauce over the tortillas and sprinkle with the remaining cheese.
10. Bake in a preheated 350° oven covered with aluminum foil for 15 minutes. Uncover and cook for 10 minutes more until the cheese is melted.