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Kel's Chicken Enchiladas



I've been wanting to learn to make homemade enchilada sauce for years. I tried making a "mole" (moh-lay) version once that came out tasting like burnt tires and I pretty much gave up on my enchilada dreams. Boy was I wrong. While the mole version is very difficult with lots of steps and rehydrated chilis - this recipe is the opposite. So easy you can make it on a weeknight and after you try them, you might be making them every week. The sauce is better than any canned enchilada sauce (maybe even restaurant sauce) you've ever had. The leftovers only get better too.


Ingredients:


Note: The ingredients listed are for an 8x8 or 9x9 pan. If you're using a 9x13, double the sauce and add a cup of chicken


For the Sauce (can make ahead - double for 9x13 pan):

  • 2 TBS Butter

  • 2 TBS Flour

  • 1/4 cup chili powder

  • 1 tsp garlic powder

  • 1 tsp oregano

  • 1/2 tsp ground cumin

  • 2 cups chicken stock

  • salt & brown sugar


For the Enchiladas

  • 1/2 onion, finely chopped

  • 2 TBS Butter

  • 6-10 fajita-sized flour tortillas

  • 3-4 cups shredded chicken (rotisserie works, or you can bake 3 chicken breasts with a healthy splash of beer at 350 for 30 mins, then shred)

  • 4oz can green chiles, undrained

  • 1/4 cup finely chopped cilantro

  • 1.5 cups shredded cheese + 1/2 cup for top


Directions:


Sauce (Double the sauce for 9x13 pan):

  1. Melt butter in pan and add flour, whisking & cooking 1 min

  2. Add all the spices & toast 1-2 mins

  3. Add chicken stock & bring to a simmer, cooking 10-12 mins until thickened

  4. Salt & Sweeten to taste

Enchiladas:

  1. Sauté onions in butter until translucent

  2. Mix all filling ingredients in one big bowl (chicken, cilantro, green chiles, cheese, onion), and salt to taste

  3. Fill the bottom of an 8x8 or 9x9 pan (or if using, 9x13), with a layer of sauce

  4. Fill each tortilla with filling, rolling and placing seam side down until dish is full

  5. Pour remaining sauce over top, coating all tortilla surfaces

  6. Top with remaining cheese

  7. Bake at 350 for 15-20 mins until sauce is bubbly




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