Excellent Chicken Enchiladas

  •    5 tablespoons butter, divided 
  •    1 medium onion, chopped
  •    1 medium-size red bell pepper, chopped
  •    2 cups chopped cooked chicken  
  •    3 (4-oz.) cans diced green chiles, divided (I didn't add and it was still excellent)
  •    3 cups (12 oz.) shredded colby-Jack cheese blend, divided (I used 4 cheese Mexican blend cheese and it was excellent)
  •    8 (8-inch) soft taco-size flour tortillas 
  •    2 tablespoons all-purpose flour
  •    3/4 cup chicken broth
  •    1/2 cup milk
  •    Toppings: fresh cilantro leaves, chopped tomato, shredded lettuce

  Preparation

  1.    1. Preheat oven to 350°. Melt 2 Tbsp. butter in a large skillet over medium heat; add onion and bell pepper, and sauté 5  
  2.    minutes or until tender.
  3.    2. Stir together onion mixture, chicken, 1 can diced green chiles, and 2 cups shredded cheese. Spoon a heaping 1/3 
  4.    cupful chicken mixture on 1 end of each tortilla, and roll up. Arrange enchiladas, seam sides down, in a lightly greased 
  5.    13- x 9-inch baking dish.
  6.    3. Bake at 350° for 10 minutes.
  7.    4. Meanwhile, melt remaining 3 Tbsp. butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook, 
  8.    whisking constantly, 1 minute. Gradually whisk in chicken broth and milk; cook over medium heat, whisking constantly, 3 
  9.    to 4 minutes or until thickened and bubbly. Remove from heat, and stir in remaining 2 cans green chiles.
  10.    5. Remove enchiladas from oven. Pour green chile mixture over enchiladas. Sprinkle with remaining 1 cup cheese.   
  11.    6. Bake at 350° for 20 to 25 minutes or until bubbly. Serve with desired toppings.

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