Chicken Enchiladas
Ready In: 1 hr
Serves: 6
Yields: 12 Enchiladas
Ingredients
- 1⁄2 cup butter
- 2 garlic cloves, minced
- 1⁄3 cup flour
- 2 cups beef stock
- 1 (15 ounce) can tomato sauce (Use one with Italian Herbs if you can find it.)
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 2 teaspoons rubbed sage
- 1⁄2 teaspoon salt
- 4 cups shredded cooked chicken breasts (I roast bone-in breasts)
- 12 corn tortillas
- 16 ounces monterey jack cheese, grated
Directions
- Sauté garlic in butter until tender.
- Stir in flour until well-blended, gradually stir in broth and bring to a boil.
- Cook and stir for 2 minutes or until bubbly.
- Add tomato sauce and seasonings and heat through.
- Add about 1/2 c sauce to shredded chicken. -Just enough to moisten chicken. I usually roast chicken with onion. I add in to mixture too.
- Pour 1 c sauce in bottom of 9x13.
- Fill each tortilla with a bit of chicken and cheese, fold over and place seam side down. -Mine always break when filling. It's ok. Continue until pan full of snuggled up enchiladas.
- Top with remaining sauce, cover with foil and bake at 375 degrees for 20 minutes.
- Sprinkle with remaining cheese and bake uncovered another 15 minutes.
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