Ladyrebecca's Musings and Ramblings

The Increasingly Political Thoughts of Rebecca (Becky) Walker

Enchiladas August 3, 2009

Filed under: Anecdotal,Reviews — Addicted to Yarn @ 1:22 pm

8-12 large flour tortillas

4 large boneless, skinless chicken breast

4 C water

1 t minced garlic

1 t onion powder

1 ¼ C shredded cheese (Monterey Jack/Cheddar mix) – divided

1 t onion powder

1 t garlic powder

salt and pepper to taste

1 C tomato sauce

1 T chopped green chilies (optional)

2 T flour

2 T butter

2 ½ C chicken broth

¼ C herb/garlic cream cheese

¼ C shredded Parmesan cheese

1.    Put water, spices (1 t minced garlic, 1 t onion powder), and chicken breast into large deep skillet. Poach approximately 10 minutes or until chicken is cooked through.

2.    Place cooked chicken in a deep bowl and allow to cool slightly, then shred using 2 forks.

3.    Add 1 C shredded cheese, 1 t onion powder, 1 t garlic powder, salt and pepper to taste, and 1 C tomato sauce to the shredded chicken. Set aside while you start on the sauce.

4.    In a large saucepan on medium high heat, combine flour and butter. Cook the flour for about 1 minute.

5.    Whisk in chicken broth and bring to a boil; lower heat to medium, add cream cheese and Parmesan; whisk until combined. Simmer 10 minutes, until sauce is slightly thickened.

6.    Preheat oven to 375 degrees F.

7.    Meanwhile, place 1/3 C of chicken mixture on one side of tortilla. Wrap halfway around, fold in ends and finish wrapping. Place seam side down in 9×13-inch baking dish.

8.    Pour thickened sauce over enchiladas, sprinkle the top with ¼ mixed shredded cheese and bake for 10 minutes or until bubbly.

9.    Serve with sour cream, guacamole, salsa or plain!

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