I have been wanting to post this recipe for a while, but I just have not got around to it until now! Ready for the recipe? Well, here it is!
You will need:
3 boneless skinless chicken breast
1 cup chicken broth
1 1/2 stick butter
1/2 cup + 1 TBS all purpose flour
1 1/2 cups milk
2 cups chicken broth (additional broth may be needed)
1/4 cup sour cream
3 jalapenos (small/medium size) finely chopped, ribs and seeds removed for milder flavor
4 garlic cloves, minced
2 TBPS chopped fresh cilantro
1 tsp oregano
3/4 tsp chili powder
1/2 tsp cumin
1 tsp salt
1/2 tsp chili powder
1/4 tsp cumin
olive oil for sautéing
14 white corn tortillas
Shredded Colby Jack Cheese
First, Place chicken in a slow cooker and add 1 cup of chicken broth. Cook on high for 3-4 hours.
Next, finely chop jalapenos (don't forget to wear gloves when chopping jalapenos) and garlic cloves. In a small sauté pan heat olive oil or butter, add jalapenos and garlic. Sauté over medium heat for about 3-4 minutes and then set aside.
Then in a medium sauce pan melt butter over medium-low heat. Once butter is melted add flour and whisk until creamy. Next, slowly whisk in milk and chicken broth and increase heat to medium, stir until thickened (about 7 minutes). Remove from heat and add sour cream, jalapeños, garlic, chopped cilantro, 1 tsp oregano, 3/4 tsp chili powder, 1/2 tsp cumin, and 1 tsp salt. Mix well, if the sauce is too thick add more chicken broth as needed. If the sauce is too thin add 1 TBS of flour until thickened.
Now shred chicken and mix 2 3/4 cups of shredded chicken, 3/4 cup cream of jalapeño sauce, 1/2 tsp chili powder, and 1/4 tsp cumin.
It is time to start making the enchiladas. Preheat oven to 350 degrees.
Microwave the tortillas to soften before use or use a tortilla warmer. Wrap tortillas in parchment paper before placing in the microwave and warm for about 60 seconds or until soft.
Spray a 9X13 baking dish with cooking spray.
Place 2 tablespoons of the chicken filling across the middle of one tortilla.
Roll the tortilla around the filling and place seam-side down on the prepared baking dish. Repeat with the remaining tortillas until all filling has been used.
Evenly pour the remaining cream of jalapeño sauce over the enchiladas. Top with shredded cheese and cover with foil and bake for 20-25 minutes at 350 degrees.
This meal pairs well with Mexican Rice, click here for the recipe!