Baked Chicken Enchiladas

  • Yield servings

Ingredients

1 1/2 teaspoons salt
1 teaspoon white pepper
1 teaspoon cayenne
1/2 teaspoon oregano
1/2 teaspoon ground cumin
3 pounds Chicken (boneless/skinless diced into bite size pieces)
1 stick unsalted butter
1 cup green onions thinly sliced
1 cup fresh cilantro rough chopped & loosely packed
-- Enchiladeaux Sauce (recipe follows)
20 -- Corn Tortillas
1/4 cup vegetable oil for brushing tortillas
1 1/2 cups Monterrey Jack Cheese
-- Fresh Tomato deseeded & diced for garnish
1/4 cup fresh Jalapeno deseeded & diced for garnish
2 -- (9x13) baking dishes

Instructions

Combine the spices in a bowl & mix to blend. Season Chicken pieces well on all sides with the spice blend. Melt the butter in a deep non stick skillet. Add the chicken & green onions. Saute over medium high until the chicken is fully cooked (about 8-10 minutes). Add the cilantro & Enchiladeau Sauce (recipe follows) and combine well.

Brush the tortillas lightly with vegetable oil. Wrap in dampened paper towel & place in microwave for 30 seconds or just long enough to soften. Pat any excess oil off as you fill them.

To assemble tortillas: Place a 1/4 cup of the sauce (without the chicken) in the bottom of each baking dish. Spoon 1/4 cup of the chicken mixture in each tortilla & roll up. Place in casserole dish seam side down (each casserole holds 10 easily). Repeat until all the tortillas are filled & in casserole. Cover each tortilla from end to end with the chicken sauce mixture. Top with Monterrey Jack Cheese liberally. (Can be made ahead up to this point & refrigerated until ready to cook & serve).

Preheat oven to 350 degrees. Place casserole in hot oven & heat for 20 to 30 minutes or until heated through & cheese is melted. Garnish with diced tomatoes & diced jalapenos. Enjoy!

Enchiladeaux Sauce: Place one stick of unsalted butter in deep non stick skillet or sauce pan. Add one 16oz can diced green chilies, 1/4 cup diced fresh deseeded & diced jalapeno, 1 cup diced onion & 2 cloves diced garlic. Sprinkle with 1 1/4 teaspoon salt, 1/4 teaspoon white pepper, 1/2 teaspoon cayenne, 1/2 teaspoon oregano & 1/2 teaspoon ground cumin. Saute for 8-10 minutes over medium high heat stirring occasionally. Stir in 3 cups heavy cream & whisk to blend. Reduce heat to simmer & simmer for 8-10 minutes. Add 1 cup sour cream & stir to blend together. Simmer for 5 minutes. Add 3 cups Monterrey Jack Cheese & simmer until cheese has melted. (Can be made ahead & frozen. Keeps for up to 6 months.)

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