Chicken and green chili enchiladas
- Enchilada Sauce:
- 3 Tbsp oil
- 1/2 cup Finley chopped onion
- 4 tsp minced garlic
- 3 Tbsp flour
- 2 7 oz cans chopped green chilies
- 3/4 tsp ground cumin
- 2 cups chicken broth
- 1 can mild rotel tomatoes and green chilies
- 2 tsp sugar
- For the enchiladas:
- 3 cups shredded monterey jack cheese
- 3 cups cooked chicken ( a roasted chicken from the deli is fine)
- 1/2 cup finely chopped onion
- 12 small corn tortillas
- green chili sauce
- more cheese for topping
Heat the oil in a saucepan.
Add the onion and garlic and cook until the are soft about 3 minutes.
Add the flour, and stir to evenly coat the onion. Stir in the chilies and cumin and then whisk in the broth.
Stir in the rotel tomatoes. Bring to a simmer and cook, stirring frequently, for 30 minutes to thicken the sauce
Remove from heat and season to taste. This makes about 4 cups sauce.
Set aside until you are ready to assemble the enchiladas.
At this point the sauce can be frozen, or kept in the refrigerator for 2 days.
Combine the onion and the chicken in a medium bowl.
Heat oil( about 1 1/2 Tbsp) in saucepan over medium heat.
Fry 6 tortillas on both sides until it is puffy and slightly softened, about one minute. Dip the tortillas in the chili sauce and place in a 13 x 9 baking dish. Slightly overlapping each other.
Sprinkle about 1/2 of the chicken and onion over the tortillas, then half the cheese and about 1 1/2 cups sauce.
Add more oil to saucepan and
Fry 6 more tortillas, dip in sauce and lay on top of cheese.
layer remaining chicken then cheese and the rest of the sauce.
Bake at 350 for 30 minutes until cheese is slightly brown and bubbly.