Ingredients
- 4 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, finely chopped
- 2 teaspoons ground cumin
- 1/2 cup all-purpose flour
- 3 cups chicken stock, homemade or store-bought
- 1/2-2 cups salsa, homemade or store-bought
- 1 small fryer (about 6 pounds) chicken, cooked and shredded (or finely cubed)
- Salt and pepper to taste
- 6-10 tortillas, depending on size
- 4 cups cheese, of your choice (co-jack or fiesta blend work well)
Preparation
Step 1
Preheat oven to 350° F.
Place the extra-virgin olive oil in a large pot. Add the onion and cook over a medium heat until soft and caramelized, about 5 minutes. Turn off heat. Add the cumin and flour. Stir until well mixed and resembles a roux. Gradually, stir in the chicken stock, breaking up the pieces of roux, until it is a smooth sauce. Return to medium heat and cook until the sauce thickens. Stir in the salsa. Add the chicken. Season with salt and pepper to taste. Cook for another 2 to 3 minutes until sauce is well blended. Remove from heat.
Using non-stick spray, coat the bottom of a 9x13 baking dish. Add about 1/2 cup of salsa to the bottom of the pan.
Assembling the Enchiladas:
Take a tortilla and place on a plate. Using a standard soup ladle (about 1 cup measuring size), place the enchilada sauce down the center of the tortilla. Top with cheese. Fold the sides of the tortilla across and overlap each other to create an envelope. Carefully picking up at the ends, transfer the tortilla to the baking dish. Repeat until all tortillas are done. (It’s OK to overlap the tortillas slightly in the baking dish.) Cover the tortillas with the remaining enchilada sauce. Top with cheese.
Bake for 20 to 30 minutes until heated through.
Notes:
• If tortillas are a little tough, place on a microwaveable plate and cover with a wet paper towel. Heat for 30 seconds in the microwave.
• This recipe also works well with whole wheat tortillas.