Simple and delicious, this enchilada dish is a fantastic way to use leftover chicken. I have no idea where I originally found the recipe, but it's been in baked in our kitchen since before we were married. Adjusted lightly over the years, it's true comfort food. I hope your family enjoys it as much as we do!
Baked Creamy Chicken Enchiladas
serves 3-4
1 Tablespoon butter
1 small onion, chopped
1 garlic clove, minced
2 Tablespoons all-purpose flour
1 cup chicken broth
1 cup milk
1 can {4 oz} chopped green chilies
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/3 cup chopped cilantro, divided, optional
5 8-inch flour or corn tortilla shells
1 1/2- 2 cups shredded chicken
1 cup shredded monterey jack cheese
1 cup shredded cheddar cheese
sour cream, optional
salsa, optional
In a saucepan, melt butter over medium heat. Saute onion until translucent. Add garlic and cook for 1 minute, or until fragrant. Stir in flour and cook, stirring constantly, 30-60 seconds to cook out the raw flour flavor. Stir in the broth, milk, chilies, salt and cumin. Cook and stir until thickened and bubbly. Reduce heat and simmer 5 minutes, stirring occasionally. Stir in half of the cilantro if using and set aside.
In a small bowl combine the shredded chicken and the remaining cilantro. Set aside. In another small bowl combine the cheeses. Set aside.
Preheat oven to 350 degrees Fahrenheit. Grease a 13x9" baking dish. Spread 1/4 cup sauce over the bottom of the pan.
Take 1 tortilla and spoon 1 Tablespoon sauce in the center and spread to the edges. Place a spoonful of chicken down the center of the tortilla, leaving about 1/2 inch at each end for rolling. Sprinkle 1-2 Tablespoons cheese over the chicken. Roll the tortilla up - fold top and bottom ends over the chicken then fold right side over the chicken and roll over the other side to create a lovely little package. *If your tortilla shells are stiff, microwave for 10 seconds before using.* Repeat with remaining tortillas. Drizzle remaining sauce over tortillas and sprinkle with remaining cheese.
Bake, uncovered, 20-30 minutes, or until hot and bubbly.
Serve with sour cream and salsa if desired.
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