Ingredients
- 2 chicken large chicken breasts*
- 2 cups water
- 1 Tablespoon taco seasoning
- 1 onion, diced
- 1 can diced green tomatoes
- 1 garlic clove, minced
- 3 Tablespoons butter
- 3 Tablespoons flour
- 2 tsps cumin
- 1 cup sour cream
- 8 flour (or corn) tortillas
- 3-4 cups cheese (I use a Mexican cheese blend, or you can use a combo of Monterey Jack and Cheddar)
- Optional: Fresh cilantro and or sliced green onion, for garnish
- salt, to taste
- chicken thighs are a great option, as they are much juicer, or use a combination of thighs and breast meat
Preparation
Step 1
Cook the chicken, water and taco seasoning in a crockpot, on low, for 4 hours. Or, pressure cook for 20 minutes.
Remove chicken, shred with two forks; reserve broth.
For the sauce:
In a saucepan, melt the butter. Add the onion and cook until tender, about 5 minutes.
Add the garlic and stir until fragrant, about 30 seconds.
Add the flour and stir until cooked; about 1-2 minutes.
Add half of the chicken broth, through a strainer, and whisk the gravy until thickened, over medium-high heat.
Slowly add the remaining broth, but stop if the gravy becomes too thin. You want a thick gravy, but not one that is too pasty.
Add the diced green chilis, cumin and taste for seasoning.
Add salt, to your personal taste (I used about 2 teaspoons)
Turn off the heat, and stir in the sour cream until blended.
Preheat the oven to 350F
In a casserole dish, pour enough of the sauce to cover the bottom of the dish, evenly.
Place some of the shredded cheese (eyeball a bit less than 1/4 cup) and a small amount of cheese in the center of a flour tortilla. OPTIONAL: You can add cilantro, if you wish. Roll and place into the casserole dish.
NOTE: If you plan to use corn tortillas, you'll want to soften them in a bit of hot oil and drain on a paper towel, first.
Pour the remaining sauce all over the enchiladas and top with a generous layer of cheese.
Bake for about 25 minutes, until the enchiladas a bubbly and the cheeses are all melted.
To serve, you can top with additional sour cream and garnish with sliced green onion and/or cilantro.