Monday, May 7, 2012
Creamy Chicken Enchiladas
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.
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.
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.
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.