Although it is a bit more labour intensive than my usual go-to recipe choices, this is well worth the extra 10 minutes of prep time. It’s a taste of Mexico right from your own kitchen. 🙂
5 Tbs butter (divided into 2 Tbs and 3 Tbs portions)
1 medium onion, chopped
1 medium red bell pepper, chopped
2 c cooked chicken, chopped or shredded
3 (4-oz.) cans diced green chiles (divided into 1 can and 2 can portions)
3 c (12 oz.) shredded Tex Mex cheese blend (divided into 2 c and 1 c portions)
8 (8-inch) soft taco-size flour tortillas
2 Tbs all-purpose flour
3/4 c chicken broth
1/2 c milk
Toppings: fresh cilantro leaves, chopped tomato, avocado, and/or shredded lettuce
1. Preheat oven to 350°.
2. Melt 2 Tbsp. butter in a large skillet over medium heat; add onion and bell pepper, and sauté 5 minutes or until tender.
3. Stir together onion mixture, chicken, 1 can diced green chiles, and 2 cups shredded cheese. Spoon a ⅓- ½ cup of the chicken mixture to one end of each tortilla, and roll up. Arrange enchiladas, seam sides down, in a lightly greased 13- x 9-inch baking dish.
3. Bake at 350° for 10 minutes.
4. Melt remaining 3 Tbsp. butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly approximately 1 minute. Gradually whisk in chicken broth and milk and increase heat to medium, whisking constantly about 3-4 minutes or until thickened and bubbly. Remove from heat, and stir in remaining 2 cans green chiles.
5. Remove enchiladas from oven. Pour green chile mixture over enchiladas. Sprinkle with remaining 1 cup cheese.
6. Bake at 350° for 20 to 25 minutes or until bubbly. Serve with desired toppings.
Dr. Crysta Serné
Vancouver Chiropractor and owner of Vitality Clinic
recipe courtesy of myrecipes.com