Monday, August 3, 2009

Chicken Enchiladas

This is a family favorite. It isn't exactly a traditional enchilada, but the flavors are there and it is easy to do substitutions. I made this last weekend, and there are leftovers in the fridge.

1 whole chicken, cooked and shredded
3 cups of chicken broth (I reserve this from the water the chicken was boiled in)
1 medium onion, chopped
1 green pepper, chopped (you can use a hotter pepper if you prefer spicy)
2-3 cloves of garlic minced
2 tablespoons of olive oil
several tablespoons of chili powder, cumin, and cayanne pepper (if you want it spicy)
salt and pepper to taste
1/4 cup of butter
1/4 cup of flour
1 can of black beans, drained and rinsed
1 can of corn (I use frozen and fill the can of beans after it has been rinsed)
3-4 cups of cheddar cheese
1 package of burrito size tortillas

Preheat oven to 350. Grease a 9x13 pan. In a large pot, heat olive oil. Add 1 tablespoon of chili powder and cumin (and cayenne if you like it spicy), then saute the onion, peppers, and garlic until softened. Remove from the pan (I usually add to the bowl of the shredded chicken). In the same pan melt the butter, once the butter is melted completely, add the flour and cook until it is "blonde". To this add the chicken broth and whisk well to get rid of any lumps. Bring it to a boil and thickened. Add 1 cup of the cheese, the chicken, sauteed veggies, beans, and corn, another 2 tablespoons of chili powder, cumin, salt and pepper. Stir until well combined and heat until bubbly. In the greased 9x13 pan, place some of the sauce mixture, then tear apart teh tortillas and cover that completely, layer on several scoops of the sauce mixture, sprinkle with the cheese, and cover with another layer of torn tortillas, repeat layers until the pan is full ending with a topping of cheese. Bake at 350 for 30 minutes or until bubbly.

Serving suggestions:
Top with a dollop of sour cream, chopped green onion, chopped tomatoes, black olives, guacamole, etc...

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