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