Recipe by TJ-Montana
This base recipe was one of Deb's Recipes (129926) until I modified it so much that I decided I'd better post it with changes so I don't lose my tattered written-on and splattered paper copy! It's a great recipe and the extra shredded zucchini disappears into the flavor of chicken etc - your family may never know, frankly, how much you just are lovin' on them with their meal! If you spend an extra 30-45 minutes making homemade tortillas, your jaw will drop at how much better they taste than the preservative-laden store version!
- 2 tablespoons extra virgin olive oil
- 1 lb chicken breast (strips or diced)
- 4 green onions, diced
- 4 garlic cloves, minced
- 1 teaspoon cumin
- 1⁄2 teaspoon green chili powder
- 1 teaspoon seasoning salt
- 1 -2 cup zucchini, shredded (optional)
- 8 -10 tortillas
- 2 cups cheese, grated (monterey jack, mexican blend, etc)
- 1⁄4 cup butter or 1⁄4 cup margarine
- 1⁄4 cup flour
- 2 cups chicken broth
- 1 cup sour cream (lowfat works great)
- 1 (10 ounce) can Rotel tomatoes & chilies, drained (Mild)
Directions See How It's Made
- Heat EVOO (olive oil) in heavy pan and cook chicken and next 6 ingredients down to (but not including) tortillas until chicken is no longer pink. This is the filling.
- Dice chicken into small pieces if it is not already diced.
- Spray 13x9 baking dish with no-stick cooking spray.
- Divide this filling between tortillas and add a small handful of cheese to each tortilla, rolling snugly and placing into pan.
- Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly.
- Gradually whisk in chicken broth and bring to boiling, stirring gently but constantly. Remove from heat.
- Stir sour cream and drained Rotel (or green chilis) into sauce; pour this sauce evenly over enchiladas.
- Top enchiladas with a light layer of cheese (3/4 - 1 cup) and bake at 400 for 20 minutes until cheese is melted across top and sauce near edges of dish is bubbly.
- Serve with spanish rice, black beans, and/or a guacamole salad. Ole!