This has always been a crowd pleaser. The recipe makes a dozen enchiladas with a little bit of the filling left over.
INGREDIENTS:
- For the Chicken Filling:
- 1/4 Cup finely diced green bell pepper
- 1/2 Cup finely diced yellow onion
- 1 TBSP finely minced garlic
- 4 Cups deboned and coarsely shredded rotisserie chicken
- 2 TBSP extra virgin olive oil
- 1 Tsp kosher salt
- 1/2 Tsp black pepper
- 1/2 Tsp cumin
- 1 10 oz. can original Rotel tomatoes & green chilies
- 2 Cups shredded Mexican blend cheeses such as Sargento Off the Block 4 Cheese Mexican (you will need a total of 4 cups for the entire recipe)
- 1 4 oz. can of mild green chilies
- For the Sauce:
- 4 TBSP salted butter
- 6 TBSP all purpose flour
- 1 Cup whole milk
- 1 Cup Half and Half
- 1/2 Cup Mexican Blend Cheese
- 2 Tsp chicken bouillon
- Salt and Pepper to taste
- For the Enchiladas:
- 1 Dozen corn tortillas
- 1/2 Cup vegetable oil
INSTRUCTIONS:
Preheat the oven to 375 Degrees.
- For the filling:
- In a large sauce pan, add the olive oil and sauté the onion and green pepper with the salt and pepper on medium heat until soft.
- Add the garlic and sauté for an additional 30 seconds to a minute.
- Add the chicken, tomatoes, green chilies and cumin and mix until it is well blended.
- Remove from heat and cool.
- Once cooled, stir in 2 cups of the Mexican blend cheese, mix well and set aside.
- For the Sauce:
- Pour the milk and half & half into a pot and simmer until warmed.
- While that is warming, melt the butter in a 4 quart pot.
- Add the flour and whisk constantly for three to five minutes.
- Slowly add the warm milk, whisking constantly until all the milk has been added and the sauce is smooth.
- Add the chicken bouillon and salt and pepper to taste.
- Continue stirring constantly on medium high until the sauce is thick enough to coat a wooden spoon.
- Add 1/2 cup of the Mexican cheese blend and stir until melted and incorporated into the sauce.
- For the Tortillas:
- This can be done in the beginning and set aside while you make the filling and the sauce. I recommend making the filling first so it has time to cool.
- In a small pan add the vegetable oil and heat on medium high until frying point.
- One at a time, fry the corn tortillas for approximately 20 to 30 seconds on each side.
- Using tongs place the tortilla on a plate on top of each other and cover so they don’t dry out.
- Assembling:
- In a large casserole dish, spread a layer of the sauce on the bottom of the dish.
- Measure 1/2 cup of filling in each tortilla.
- Carefully roll the tortilla around the filling and place in the dish, seam side down.
- Once all the enchiladas are in the pan, pour the remaining sauce over them and top with 1 1/2 cups of the Mexican blend cheese.
- Bake in the oven for 20 minutes and broil for for 30 seconds to a minute until the cheese on the top is a golden brown.
- Top your plated enchiladas with shredded lettuce, dice tomatoes, sliced avocados and crumbled queso fresco.
