Friday, February 17, 2012
Chicken Enchiladas (Perfect every time)
1/2 cup chopped onion (I use anywhere from 1/4 to a 1/3 c)
4 tablespoons margarine or butter
1/4 cup flour
2 cups chicken broth
8 ounces sour cream
3 cups chopped cooked chicken (I use typically 2 lg. or 2 med. sized breasts)
2 cups shredded cheddar cheese
4 ounce can chopped green chilies, drained
1 teaspoon chili powder
10-14 small tortillas (typically I use flour, but I prefer corn)
1. If you have raw chicken breasts to start, I've found the best way to cook them. Using a large microwave container, place raw chicken breasts in container and cover with chicken broth. Following microwave instructions poach breasts till done. When finished, remove breasts from container and place on cutting board to cool. When cool, roughly chop chicken breasts into small bite sized pieces. Reserve chicken broth for enchilada sauce. (Poaching the chicken breasts in the broth adds extra flavor to it and makes your sauce that much more yummy.)
2. Preheat oven to 350 degrees. Grease a 9 x 13 inch baking pan and an 8 x 8 baking pan. Set aside.
3. Saute onion in margarine/butter in a medium sized saucepan until softened. Add flour, whisk to form a roux. Slowly pour in chicken broth, whisking constantly. Cook till thickened, stirring occasionally. Remove from heat and whisk in sour cream.
4. In a large bowl, mix 1 cup cooked sauce, chopped chicken breast, 1 cup cheddar cheese, drained chilies and chili powder. Place tortilla on cutting board or plate. Scoop out 1/4 cup of mixture, place in center of tortilla and roll up. Place in pan seam side down. Repeat till all of filling is used. (For me this recipe typically makes 14 enchiladas. If you want them fuller you could probably get away with using 1/3 cup to make them fit in a single pan.)
5. Spoon rest of sauce over enchiladas. Cover with remaining cheese. Bake at 350 degrees for 25 minutes or until bubbly throughout.