Chicken Enchiladas w/ White Sauce

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Would you believe this was my first shot at chicken enchiladas?! Well, it was and I was pretty excited about it. I searched through several recipes online and took a thing or two from each and threw in some of my own ideas…here’s what I came up with…

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First of all an amazing short cut… I used a rotisserie chicken I had in my fridge. If you don’t have one of these around…Click here for my easiest chicken recipe.

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How ever you come about it shred your chicken into bite sized pieces and set aside.

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Now… for my favorite new ingredient I’ve only recently discovered… some diced chipotles in adobo sauce.

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Now get a pan with a bit of oil on the stove. When it’s good and hot toss in some chopped onion and garlic. Don’t mind the adobo sauce that snuck in off the knife 😉

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After the onions and garlic become fragrant dust with a couple of tablespoons of flour. I used too much here… Also add in your chipotles and some cumin. Give that a stir and let the flour “cook” for about a minute.

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Next add in chicken stock and whisk to combine.

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I also threw in a spoonful of a little something extra I had in my fridge…

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This stuff… it’s delicious and totally not good for you 😉 If you don’t have it on hand… no need to worry. The sauce will be amazing without it. You could even drop in a little cream cheese if you wanted some more creamy texture.

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Season with salt and pepper and turn the heat down on this so it can hang out while you assemble your enchiladas.

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I used corn tortillas. I wrapped them in a couple damp paper towels and microwaved them for a minute to get them pliable.

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OK, now grab a baking dish and ladle in some sauce. It kinda looks lumpy but you’ve got onion, garlic and chipotle pieces in there so don’t fret!

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Here was my staging area. Tortillas, chicken, refried black beans, cheese, and a plate with just a splash of salsa. I used the salsa plate to hold the tortilla while I was assembling the enchilada. The salsa kept the tortilla moist and added even just a little more zing. This wouldn’t be required.

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Plop! Down goes one tortilla…

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Smear! Next comes some refried black beans… I get mine from Trader Joe’s, fyi.

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Next up comes the chicken.

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And of course a bit of cheese. I had a blend of mozzarella leftover from something else. Feel free to use cheddar or pepperjack or whatever cheese you please!

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Now roll that baby up and place it seam side down into the baking dish.

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Repeat until the dish is full or you run out of filling.

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Ladle the rest of the sauce over the top.

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Sprinkle with a little more cheese. Bake at 350 for about 20-25 minutes until the cheese is starting to brown and you can hear the sauce and cheese bubbling. Oh, how I love that sound!

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Get a couple of those on a plate next to some red rice. I topped mine with a bit of sour cream too… super tasty. This sauce has a bit of bite to it so if you like to go easy on the heat reduce the amount of chipotles in adobo sauce you use. Melty cheese, chicken, spicy beans… this is comfort food!!

Try them!! A great use for leftover chicken!!

Chicken Enchiladas w/ Smoky White Sauce
1 small rotisserie chicken or 3 cooked chicken breasts cooled and shredded
1 can refried black beans
3 cups shredded cheese
8-12 small corn tortillas (depending on how full you fill them!)
1 Tbs olive oil
1/2 onion, diced
2 cloves garlic, finely chopped
1-2 Tbs diced chipotles in adobo sauce (use less for milder sauce)
2 Tbs flour
1 tsp cumin
2-2 1/2 cups chicken stock
cheese sauce/cream cheese (optional but tasty!)

Heat oil over med-high heat. Add in onion and garlic. Saute until fragrant (3 minutes). Dust with flour and cumin. Let cook for 1 minute. Whisk in chicken stock until smooth. Add in cheese sauce/cream cheese. Salt and pepper to taste. Reduce heat to low once sauce has thickened.

Wrap tortillas in damp paper towels and microwave for 1 minute to soften. Arrange chicken, beans, cheese, tortillas, and a small plate to work on. Spread about 1 cup of sauce on bottom of baking dish. Assemble enchiladas and place seam down in baking dish. Once finished pour remaining sauce over enchiladas and sprinkle with cheese. Bake at 350 for 20-25 minutes until cheese is starting to brown and it is bubbling hot! Serve with salsa, sour cream, fresh cilantro, and red rice. Enjoy!

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