The Whole (Chicken) Enchilada

This meal is easy to put together and is sure to satisfy your craving for mexican food!

• Ready In: 40 mins
• Serves: 4

Ingredients

• For the Sauce

• 3  tablespoons unsalted butter
• 3  tablespoons all-purpose flour
• 3  tablespoons Mexican chili powder
• 3  cups  unsalted chicken stock
• 1  teaspoon  granulated garlic
• 1  teaspoon sea salt
• 1⁄4 teaspoon ground cumin
• 3  tablespoons ketchup

• For the Enchiladas

• 4  cups  cooked chicken, shredded
• 12 (6 inch)  corn tortillas
• 1  cup  shredded mozzarella cheese
• 1 (2 1/2ounce) can black olives, sliced

Directions

1. In a med saucepan over med-low heat melt butter and sprinkle in flour to create a roux. Stir continuously for 2 mins, add in chili powder and stir for 2 more minutes.
2. Slowly stir in chicken stock, ketchup, salt, cumin, and garlic.
3. Stir until sauce has thickened.
4. Set 1 cup of sauce aside, stir chicken into remaining sauce in the pan and heat until chicken is warm.
5. Preheat Oven to 350 degrees.
6. In a large non-stick skillet heat each tortilla until warm on both sides so they are flexible enough to roll without tearing.
7. In a 9x13 in baking dish, place tortillas one by one filling with chicken and sauce mixture. Roll and place seam side down. Repeat until the pan is full.
8. Pour the 1 cup of reserved sauce over the rolled enchiladas. Arrange olives over the top and sprinkle with the mozzarella cheese.
9. Bake at 350 for 5 mins, then turn on broiler and cook until cheese starts to bubble and is lightly browned.