Festive Chicken Enchilada
Author: 
Recipe type: Main
Cuisine: Tex-Mex
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
An impressive Tex-Mex meal that is delicious and easy to make on top of being fun to eat. A spicy dish that can be used to feed a family or a crowd.
Ingredients
  • 3 cup cooked shredded Rotisserie chicken
  • 1 jar salsa
  • 1 small can (4.5 oz) green chopped green chili (mild)
  • 8 to 10 flour or (cornmeal) tortillas
  • 1 medium onion, diced
  • 1 medium green pepper, chopped
  • 5 tablespoons butter, divided
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 tablespoons flour
  • 1 jalapeno, seeded and finely minced
  • ½ teaspoon Adobo
  • 1 teaspoon cilantro, minced
  • 2 garlic cloves, minced
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 8 ounces of chicken broth (more if needed)
  • 4 ounces milk
  • 2 cup Mexican cheese, divided

Instructions
  1. Preheat the oven to 350º.
  2. First, in a saucepan or skillet make the filling. Next, over medium heat place, 3 tablespoons of butter in the pan allow it to melt. Sauté some chopped onions, jalapeño, green peppers, and garlic until tender. Sprinkle in the cumin, coriander, salt, pepper, chiles, Adobo, and chopped cilantro. Add 2 more tablespoons of butter, and allow it to melt. Lightly brown 3 tablespoons of flour which are added to the other ingredients in the pan. Add 1 cup of chicken broth, and stir until smooth and thick. Stir in ½ cup milk and ½ cup Mexican shredded cheese. Allow the sauce to cool before handling.
  3. Assemble the ingredients: 10 flour tortillas (or corn), 1 jar salsa, 1-1/2 cups Mexican shredded cheese, 3 cups filling, and 3 cups shredded chicken.
  4. Enchilada assembly; Take a ¼ cup filling, salsa, shredded chicken, 1 cup Mexican cheese divided amongst the tortillas, and place it in the center of the tortilla.
  5. In a large baking dish spread some of the fillings into the bottom of the dish. This will prevent the enchiladas from sticking. Roll the filled tortilla, and place the seam side down in the baking dish. Repeat the process.
  6. Sprinkle the top with additional filling, salsa (chopped tomatoes), and ½ cup Mexican cheese.
  7. Finally, bake the casserole for 25 minutes. Cool for 5 minutes before serving. Enjoy!
Notes
Garnish with cilantro, avocado, chopped black olives, tomatoes, shredded Mexican cheese, and sour cream.
Substitute cream of chicken soup for filling plus 1 cup milk
Recipe by The Crafty Boomer at https://www.thecraftyboomer.com/festive-chicken-enchiladas/