Jim's Chicken Enchiladas

By JimMac

Ingredients

• 1 (3-4 lb.) chicken
• 1 can refried beans
• 3 onions, finely chopped
• 2 cloves garlic, finely chopped
• 2 t ground cumin
• 2 T Montreal steak spice
• 1 lb. grated old cheddar cheese
• 1 lb. grated Monterey Jack cheese
• small or medium flour tortillas
• 1 recipe Béchamel sauce (Sauce Section)
• 2 cans chopped green chiles or 1/2 cup fresh

Details

Servings 6

Preparation

Step 1

Method:

Bring large pot of salted water to a boil. Carefully lower chicken into water. When water returns to a rolling boil, reduce heat and simmer for 20 minutes. Turn heat off and cover. Let chicken sit for 2 hours.

Remove chicken from the water and de-bone. Discard the skin. Chop chicken into small cubes.

Mix the refried beans, onions, garlic, cumin, and Montreal steak spice in a large bowl. Add chicken and mix well. Adjust seasonings. Place some of mixture in center of a tortilla, sprinkle with cheddar cheese. Roll tortilla from bottom, into a cylinder. Repeat with remaining tortillas.

Arrange filled tortillas in a baking pan large enough to hold them. Prepare the Béchamel sauce (Sauce section) and add the chopped chiles; mix well. Pour sauce over enchiladas (you may not require the full amount of Béchamel sauce). Cover with grated Monterey Jack cheese and bake in 350˚F oven until cheese begins to turn brown, about 30 minutes. Allow enchiladas to rest for 10 minutes before serving.