Chicken and Cheese Enchiladas
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Chicken and Cheese Enchiladas

Servings

8

Prep time

30

minutes
Cooking time

40

minutes
Total time

1

hour 

10

minutes

Ingredients

  • Chicken Spices:

  • 1 teaspoon Salt

  • 1 teaspoon Pepper

  • 1 teaspoon Paprika

  • 1 teaspoon cumin

  • 1 teaspoon chipotle powder

  • Roux:

  • 1/4 cup Butter

  • 1/4 cup flour

  • 2 cup chicken stock

  • Dish:

  • 2 pound Chicken (boneless, skinless thighs are best)

  • 1 onion (sliced)

  • 9 tortillas (9 to 10)

  • 2 cup monteray jack cheese (shredded)

Directions

  • Main Prep
  • Mix and rub the chicken spices over all the chicken pieces.
  • Grill or smoke or fry the chicken.
  • Fry up the onion, nice and dark. Caramelize it if you want.
  • The sauce/roux
  • In a pot, melt the butter on med-high, bring it to a “boil”.
  • Add flour and whisk well, return to boil and stirring constantly.
  • Add half the stock, mix it and add the other half, return to boil. Stir constantly.
  • Add the sour cream, mix well, find desired consistency and and set aside.
  • Assembly
  • In an open tortilla, place some chicken, onion and some cheese.
  • Roll up the tortilla, and pan fry to crisp the tortilla a bit
  • Place seam-down in a 9×13 pan.
  • Once the pan is full, pour the sauce all over the enchiladas.
  • Sprinkle remaining cheese over the top.
  • Place in BBQ/Smoker/Oven for ~20-25 minutes at 400.
  • Top with picante sauce, sour cream and/or jalapenos and serve.

Notes

  • These are quite rich, be careful! 
  • Next time i make these, I might add some Mexican rice into the enchiladas.