The culinary ramblings of a picky eater.

Monday, May 7, 2012

Creamy Chicken Enchiladas

I like Mexican food. I'm from Texas. I think it's a requirement.

I love my previous chicken enchilada recipe, but I wanted to try something a bit different this time. I hope enjoy it!

-1 cup diced raw tomatillos (about 3 to 5 tomatillos)
-3 tablespoons butter
-2 tablespoons flour
-1/2 cup heavy cream
-1 cup milk
-2 cups shredded monterrey jack cheese
-3 chicken breasts, cooked and shredded
-1 tablespoon garlic powder
-1 teaspoon onion powder
-1 tablespoon chili powder
-1/2 teaspoon cumin
-tortillas (at least ten)

Spread the diced tomatillos out in a single layer on a baking sheet.
Spray with cooking spray and roast at 400 degrees for about 15 minutes, or until the tomatillos are soft but not overly browned.
Set aside.

In a medium size pan, place the shredded chicken. Add just enough water to barely cover the chicken. Add the spices and stir to combine.
Heat over medium heat and simmer, uncovered, until most of the water has cooked out. Set aside.

In a regular skillet, melt the butter over medium/medium low heat. Whisk in the flour to make a roux and cook another couple minutes, stirring frequently. Add the cream and whisk to combine. Cook for a few more minutes until starts to thicken. Add half the milk and whisk to incorporate. Allow to cook, stirring frequently, until thickened slightly. Add the rest of the milk and repeat process. When the sauce is heated through and has started to thicken again, add the tomatillos. Then add 1/3 of the cheese and allow to melt, stirring frequently, until well combined.
Set the rest of the cheese aside to top the enchiladas. Reduce the heat to low to keep warm while assembling the enchiladas.

Spoon a line of chicken into the center of a tortilla. Wrap the tortilla around the filling and pace seam down in a large casserole dish. Repeat until all the chicken and tortillas are used up.
Pour the sauce over the rolled tortillas.
Top with the remaining shredded cheese. Bake at 350 for about 15 minutes,
until the cheese is melted and everything is hot and bubbly.
Serve and enjoy!

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